Duck Breast with Pomegranate Plum Sauce

Ingredients:-

Pre-heat the oven to Gas Mark 6.
Score the fat side of the duck with a knife.
Place in a heavy skillet fat side down and cook over low heat, letting a lot of the fat render out.
From time to time, pour the fat into a jar.
Store the fat in the refrigerator to use in other recipes, if desired. Keep doing this for about 20 minutes.
By then a lot of the fat will be rendered out, and the remaining fat on the duck should be browned.
Remove the duck breasts to an oven-proof casserole.
In a separate pot, heat the pomegranate juice, orange juice and balsamic vinegar.
Bring to a boil.
Cook at high heat about 10 minutes.
Pour the sauce (it will still be thin) over the duck breasts that are in the casserole.
Place the casserole in a Gas Mark 6 preheated oven.
Cook 8 minutes for rare meat or 10 minutes for medium rare.
After the allotted time, remove casserole from the oven and remove duck breasts from the casserole onto a carving board.
Cover to keep warm while you reduce the sauce.
To reduce the sauce, place the heatproof casserole over a high flame and add the diced plums.
Boil for about 10 minutes or until the liquid starts to thicken and become almost syrupy. Don’t let it get too thick or it won’t pour properly.
Add the butter, stir until melted and blended with the sauce, and serve alongside the meat.

Details: Written by Super User; Category: Duck and other Fowl Based; Published: 07 July 2012; Created: 07 July 2012; Last Updated: 20 October 2017; Hits: 1937