Duck breast with pomegranate-nut sauce
5 servings
30 minutes
Duck breast with pomegranate-nut sauce is an exquisite dish of Chinese cuisine that combines the rich flavor of duck meat with the tart sweetness of pomegranate and the depth of nutty aroma. Historically, such combinations are found in Southeast Asian cuisine, where special attention is paid to flavor balance. Cooking begins with creating a rich sauce where fried onions, cinnamon, and allspice mix with nuts and pomegranate seeds to form a velvety base. The duck breast is slowly roasted to a crispy crust and then served with aromatic sauce, fresh mint, and pomegranate seeds. The dish is perfect for festive dinners as it combines the tender texture of meat, nutty depth of flavor, and refreshing fruity accents for a delightful gastronomic experience.
1
Heat olive oil in a pan over medium heat. Add finely chopped onion and sauté until golden brown for 3-5 minutes. Sprinkle with cinnamon and allspice. Sauté for another minute. Add nuts, molasses, 1 3/4 cups of pomegranate seeds, and pour in chicken and beef broth. Bring to a boil, reduce heat, and simmer for about 15 minutes until slightly thickened. Remove from heat.
- Extra virgin olive oil: 1 tablespoon
- Onion: 0.5 head
- Ground cinnamon: 1 teaspoon
- Ground allspice: 1 teaspoon
- Roasted walnuts: 150 g
- Pomegranate molasses: 3 tablespoons
- Pomegranate seeds (arils): 2 glasss
- Beef stock: 1 glass
- Chicken broth: 0.8 glass
2
Salt and pepper the duck breasts.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Heat a large skillet with a thick bottom over medium heat. Place the chicken breasts skin-side down and cook for 15-20 minutes, almost done. Flip and fry for another 2-3 minutes. Transfer to a board and let rest for 10 minutes.
- Duck breast: 4 pieces
4
Slice the breasts into thin pieces and arrange them on plates. Drizzle with sauce and sprinkle with mint and remaining pomegranate seeds.
- Chopped mint leaves: 1 tablespoon
- Pomegranate seeds (arils): 2 glasss