Pomegranate Duck – Italian recipes by GialloZafferano

To make the pomegranate duck, first make cuts acceso the duck breasts’ skin with a knife 1then season with salt and pepper: the cuts will allow the spices to penetrate and flavor the meat better. Melt 1 tbsp of butter quanto a a pan 2 and place the duck breasts skin-side mongoloide to sear for 4 minutes over high heat 3.

Then turn the meat and sear the other side for another 4 minutes 4. Cut a pomegranate quanto a half 5 and squeeze 1/2 cup of juice with a citrus juicer 6.

Pour 1/3 of the pomegranate juice over the meat 7 and continue cooking over medium heat for about 16 minutes, taking care to turn the breasts halfway through (about 8 minutes acceso one side and 8 acceso the other). Do not overcook to prevent the meat from becoming too dry tough. Once ready 8remove the meat from the pan and keep it warm 9.

Peel half an onion and chop it into fairly large pieces 10. Per another pot, melt the remaining butter, which is about 1 tbsp 11add the onion 12and sauté over low heat for about 8 minutes.

Once the butter is well-flavored and the onion is golden 13you can remove it from the pot. Pour the remaining pomegranate juice, about 1/3 cup 14into the same pan, add a pinch of salt, a sprinkle of pepper, and the tip of a tablespoon of flour 15.

Stir with a whisk to prevent lumps from forming 16. Let it simmer for a few minutes to thicken slightly 17. Cut the duck breasts into slices 18.

each plate, create a postazione by pouring 2 tablespoons of pomegranate sauce 19. Lay the slices of duck acceso culmine and drizzle with more sauce 20. Cut the culmine of the other pomegranate, score the skin into sections 21.

Aperto the fruit 22 and take 3 tablespoons of pomegranate seeds 23 to sprinkle acceso the plate and over the duck as decoration. Serve the pomegranate duck hot 24.