Seared Duck WIth Pomegranate
by Jay Wadams
Juicy duck breast served with a sweet and sour pomegranate sauce. Seared Duck with Pomegranate is a delicious meal for two or perfect for a dinner party. Serve with jewelled couscous for a showstopper dinner.
Ingredients
- 2 duck breasts 250g ea.
- 125 ml fresh pomegranate juice
- 1 Tbsp honey
- 200 ml chicken stock
- 2 Tbsp red wine vinegar
- 2 tsp cornstarch
- 1 Tbsp butter
- sea salt and black pepper
to serve:
- 200 g couscous
- 1 Tbsp olive oil
- ca. 500ml vegetable stock boiling
- seeds of ½ a pomegranate
- small bunch fresh parsley
- 2 Tbsp pistachios
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Take the duck breasts out of the refrigerator, pat dry and use a small sharp knife to score the skin in a criss-cross pattern. Season well with sea salt and black pepper then set aside. For best results take the duck out of the refrigerator half an hour before you plan to cook. Heat the oven to 180°C / 350°F / Gas 4.
- MAKE SAUCE: In a small saucepan stir together the pomegranate juice and honey, bring to a simmer and cook until reduced by half. Stir through the chicken stock and vinegar, mix the cornstarch with a little cold water then pour it into the sauce, cooking until the sauce thickens slightly. Season generously with salt and pepper, stir through the butter until melted, then remove from the heat and keep warm.
- COOK DUCK: To cook the duck, place the breasts skin-side down in a cold frying pan. Heat gently for 15 minutes without moving, until the skin is crisp and golden and the duck fat has rendered. Place the duck breasts skin side up in a baking dish and roast in the preheated oven for 6—7 minutes for medium-rare, or 10-12 minutes to cook through. Pour the fat into a small jar or dish and keep for roasting potatoes.
- MAKE COUSCOUS: While the duck is in the oven, prepare the couscous. Place the couscous in a saucepan, stir through the olive oil, then pour over the boiling stock. Cover and heat very gently for 5 minutes, then remove from the heat and set aside.
- REST DUCK: When the duck has cooked, remove from the oven, cover loosely with tin foil and rest for 10 minutes.
- SERVE: To serve, fluff the couscous with a fork then spread over a serving platter. Top with the pomegranate seeds, fresh parsley and pistachios, then slice the duck thinly and place on top. Serve immediately with the hot pomegranate sauce.
Nutrition
Calories: 962kcal | Carbohydrates: 64g | Protein: 71g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 29g | Cholesterol: 358mg | Sodium: 1302mg | Fiber: 5g | Sugar: 30g