I cooked this for the family for Christmas 2012 and it was a hit! The pomegranate really cuts back the richness of the duck and it was fantastic with a good red. This year I added fresh pomegranate seeds and it gave that great texture and ‘crunch’ as my brother said!
I served it on my soft polenta recipe here and our traditional ‘Christmas salad’. It was a perfect Christmas lunch, elaborate and special without being too large a portion or too heavy. The only problem with this dish is there aren’t any left overs!
Ingredients: Serves 4
4 duck breasts, scored across the skin a few times
1tbsp sea salt
¼ tsp ground coriander
¼ tsp 5 spice mix
¼ tsp black pepper
Seeds from 1/2 fresh pomegranate to serve
Sauce:
1 cup orange juice
½ cup soft brown sugar
1tbsp honey
3 star anise
1tbsp pomegranate molasses
Method:
- For duck breasts – combine all the spices and seasoning and rub into breasts that have been scored through the skin across ways several times. Set aside to reach room temperature.
- Mix all the sauce ingredients together except pomegranate molasses
- In a small saucepan cook for 10 minutes until reduced by half then add pomegranate molasses and set aside
- Put duck into a cold frypan on medium heat with skin side down. This enables the fat to be rendered off.
- Turn after 5-10 minutes, the skin should be golden and crispy.
- Place in a 160ºC oven on Fan Forced for 8 minutes until still pink in the middle. OR, combi oven on Combination mode 190°C + 30% moisture for 6 minutes. Don’t overcook.
- Remove from oven and rest 10 minutes before slicing to serve. You have to rest for this time otherwise it will be tough.
- Slice to serve and pour over sauce.
- Scatter with fresh pomegranate seeds to serve.
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