Sunday, May 13, 2012

Breast of Duck with Pomegranate Molasses

The most difficult part of this recipe is tracking down the pomegranate molasses (sold in Middle Eastern specialty shops). The method below won't give you a very crispy skin and slightly overcooks the breast. If you'd like a crispier skin, heat on low in the skillet to render off the fat. This will take a while. Finish it off in the oven with just a couple of minutes of cooking.

One year ago: Cashew Chicken (yummy!)
Two years ago: Raspberry Cream Cheese Muffins

Breast of Duck with Pomegranate Molasses (from Moro)

4 duck breasts, skin on
2 tbsp olive oil
2 tbsp water
2 tbsp pomegranate molasses
pinch of ground cinnamon
salt and pepper

1. Preheat oven to 425F. Score skin of breasts in criss-cross fashion, salt well, and let rest for 15 minutes.
2. Place large frying pan over medium heat and add olive oil. Place duck breasts skin-side down and sear for 1 minute or until lightly browned.
3. Flip duck breasts and place in oven for 15 minutes or until pink (if you prefer medium rare, you might cut this down to 13 minutes or so).
4. Remove and let breasts rest, loosely covered with foil for 5 - 10 minutes.
5. Heat frying pan over medium heat and add water, pomegranate molasses, and cinnamon. Reduce for 1 minute and season with salt and pepper.
6. Slice breasts on an angle into 3 or 4 pieces and top with sauce.

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