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–+ servings

Duck Breast With Pomegranate Citrus Glaze

by

Derek Farwagi

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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine French
Servings 2
Calories

Equipment

  • 10-12" Cast Iron Skillet
  • Meat thermometer

Ingredients
  

  • 2 Boneless duck breasts
  • Salt and Pepper
  • 2 tbsp White vermouth or wine
  • Juice of one orange
  • 2 tbsp Pomegranate molasses
  • 1 teaspoon Honey
  • 1 inch piece cinnamon stick
  • 2 whole cloves
  • ⅛ tsp Cardamom seeds ( from about 6 pods)

Instructions
 

  • Trim any excess skin around the edges of the breasts and pat them dry.
  • Place the duck breasts skin side up on a cutting board and use a small sharp knife to crosshatch them, cutting just through the layer of fat but not into the meat itself.
  • Slightly salt and pepper both sides.
  • Place skillet on a low heat and put the breasts skin side down. Cook the duck breasts over low heat for 15 minutes, letting the fat render out. The fat shouldn't spit or flare up. You want gentle bubbles of fat gently gurgling away and the heat should be the level you would use to simmer a liquid. The goal here is to avoid cooking the duck breasts too much, and just to render off the fat.
  • As the fat renders and accumulates, pour or spoon it into a small container and refrigerate for future use.
  • While the fat is rendering, mix the pomegranate molasses, vermouth, orange juice, honey, cinnamon, cloves, and cardamom in a small saucepan and bring to a simmer. Simmer for 5 minutes and set aside.
  • When the fat on the duck breasts looks cooked through and the skin is crisp, cook the breasts skin side up for 5 minutes. Check the internal temperature till it registers 140F (60C). This will produce medium cooked breasts with a hint of pink in the center. For a medium/rare result cook breast skin side up for 2-3 minutes for an internal temperature of 130F (54C).
  • Remove breasts from heat place on a cutting board, and tent with foil to rest for a few minutes.
  • Slice each breast and serve with a generaous drizzle of the glaze.
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Notes

Serve breasts on a bed of caramelized onions and a side dish of puréed parsnips and carrots which you should cook before starting on the duck.
Keyword Duck
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