Duck Breast with Pomegranate-Walnut Sauce
Main Dishes • Chinese
Description
Serve with a green salad and potatoes.
Ingredients
- Olive Oil 1 tablespoon
- Onion ½ head
- Ground Cinnamon 1 teaspoon
- Ground clove 1 teaspoon
- Black Pomegranate Molasses 3 tablespoons
- Roasted Peanuts 5 oz
- Pomegranate Seeds 2 cups
- Campbell's Beef Broth 1 cup
- Coarse Salt to taste
- Ground Black Pepper to taste
- Duck wings 4 pieces
- Chopped Sage Leaves 1 tablespoon
- Chicken Broth ¾ cup
Step-by-Step Guide
Step 1
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown for 3–5 minutes. Sprinkle with cinnamon and allspice. Sauté for another minute. Add the walnuts, molasses, 1 ¾ cups of pomegranate seeds, and pour in the chicken and beef broth. Bring to a boil, reduce the heat, and simmer for about 15 minutes until slightly thickened. Remove from heat.
Step 2
Season the duck breasts with salt and pepper.
Step 3
Heat a large heavy-bottomed skillet over medium heat. Place the breasts skin-side down and cook for 15–20 minutes, almost until cooked through. Flip and fry for another 2–3 minutes. Transfer to a cutting board and let rest for 10 minutes.
Step 4
Slice the breasts thinly and arrange on plates. Drizzle with the sauce and sprinkle with mint and remaining pomegranate seeds.
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