Duck Breast with Pomegranate Sauce

A very exotic dish with a sweet-sour taste and an oriental touch, the recipe of which originates from Persia. The Greeks have slightly adapted the dish, so its best to try the Greek way of preparation yourself.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 900 g Game meat, Duck, breasts, fresh

  • 4 spoon Oil, olive

  • 2 piece Onion, raw

  • 0.5 teaspoons Spices, turmeric, ground

  • 400 g Walnuts

  • 1 l Soup base, chicken, cube

  • 6 pieces Pomegranate

  • 2 spoons Powdered sugar

  • 60 ml Juice, lemon

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Peel the onion, wash it, cut it in half, and slice the halves thinly. With a sharp knife, cut off the flower bud of the pomegranates. Place the fruits upright (with the cut side facing up), then make even cuts through the skin downwards. Fold the skin pieces back and push the seeds into a bowl with your fingers, removing all bitter membranes. Rinse the duck breasts under running water and dry them well with paper towels, then season with salt and pepper.

  2. Heat 2 tablespoons of olive oil in a large pot. Add the onion and turmeric, and sauté for 2 minutes while stirring, until the onion softens slightly. Add the walnuts, broth base, salt, and pepper. Mix well and cook uncovered over moderate heat for 20 minutes. Then remove the broth mixture from the heat and cover it.

  3. Set aside one-fifth of the pomegranate seeds in the refrigerator, and grind the remaining seeds in a food processor. Strain the ground seeds through a fine sieve and collect the juice in a bowl. Mix the juice with sugar and lemon juice.

  4. Make small incisions in the skin of the duck breasts with a sharp knife. Place a pan on the stove and heat it well, then pour in the remaining olive oil. Place the duck breasts in the hot oil with the skin side down. Cook over moderate heat for 10 minutes. Drain the fat several times during cooking. Then turn the duck breasts over and cook for another 4 minutes. Transfer the cooked breasts to a plate and let them cool slightly.

  5. Pour the pomegranate juice into the pan used for cooking the duck breasts and stir well with a spatula to scrape up any remaining bits from the bottom. Add the broth mixture to the juice and increase the heat to bring the sauce to a boil. Then reduce the heat and simmer for 15 minutes. Remove the sauce from the heat and mix in the reserved pomegranate seeds.

  6. Slice the duck breasts and arrange them on plates. Drizzle a few tablespoons of the sauce over the slices and serve the dish. Pour the remaining sauce into a small bowl and serve it alongside the dish.

Nutrition Information (Per 100g)

  • Calories: 198.04 kcal
  • Fat: 13.5 g
    • Saturated Fat: 1.49 g
  • Carbohydrates: 10.33 g
    • Sugars: 6.22 g
  • Protein: 9.51 g
  • Fiber: 2.5 g

Advice

It is recommended to choose pomegranates that are light red in color. Be careful when cutting, as pomegranate juice is very difficult to remove from fabric.