Pan-fried duck breast with pomegranate molasses
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
This recipe will help you cook delicious duck breast in a pan. Its main challenge is the large amount of fat, which must be rendered for a long time until the skin becomes paper-thin and crispy. This is what makes duck such a delicacy. To balance its rich flavor, a few minutes before it's ready, drizzle the duck breasts with a sweet and sour pomegranate molasses. The pomegranate seeds add a juicy tartness to the sauce, and the thyme infuses the dish with a fragrant aroma. Serve the thinly sliced breasts with the pomegranate sauce and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 duck breasts, make a grid pattern on the skin
- 2 tbsp. pomegranate molasses
- 1 bunch of fresh thyme
- 1 tbsp. pomegranate seeds
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Cooking the dish according to the recipe:
- Sprinkle the duck breasts with salt. Place them in a saucepan large enough to accommodate the breasts. Heat over medium-low heat to render the duck's fat. Periodically skim the fat from the pan as it will accumulate. This is a tedious and time-consuming process, taking about 20-25 minutes.
- Once the fat has rendered and the duck skin is browned and crisp, skim off any excess fat from the pan again. Increase the heat to medium-high and turn the duck over to sear the bottom. Once browned, turn the breasts over again, skin-side down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses begins to thicken and become viscous. Turn the duck over for 2-3 minutes.
- Remove the duck from the pan and let it rest for 8-10 minutes. Remove the thyme bunch and add the pomegranate seeds. If the mixture is too thick, add a few drops of water to thin it out.
- Once the meat has marinated, slice it diagonally and serve drizzled with pomegranate molasses and seeds.
Categories:
recipe / Pan / Dinner / Main courses / Bird / Anne Burrell
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