Duck Breasts with Pomegranate-Walnut Sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 medium onion, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 5 ounces lightly toasted walnuts, finely chopped
- 3 tablespoons pomegranate molasses
- 2 cups pomegranate seeds (2 pomegranates)
- 1 cup homemade veal stock or low-sodium canned beef stock
- 3/4 cup homemade chicken stock or low-sodium canned chicken stock
- Coarse salt and freshly ground pepper
- 4 Magret duck breast halves, trimmed, excess fat and skin reserved
- 1 tablespoon fresh mint, chopped or leaves, for garnish
- Roasted Fingerling Potatoes (http://www.marthastewart.com/257635/roasted-fingerling-potatoes)
- Mixed greens, for serving, optional
- Pomegranate Vinaigrette (http://www.marthastewart.com/256998/pomegranate-vinaigrette)
- In a medium skillet, heat oil over medium-high heat. Add onion and sauté until golden, 3 to 5 minutes. Stir in cinnamon and allspice, and cook until fragrant, about 1 minute. Add walnuts, pomegranate molasses, 1 3/4 cups pomegranate seeds, and veal and chicken stocks. Bring to a boil, reduce to a simmer, and cook until reduced and thickened, about 15 minutes. Remove from heat, set aside.
- Score duck in a crosshatch pattern. Season with salt and pepper. Heat a large cast-iron skillet over medium heat. Add duck breasts, skin-side down, and cook until most of the fat has rendered and the breasts are almost cooked through, 15 to 20 minutes. Turn breasts over, and cook until medium-rare, 2 to 3 minutes. Remove from skillet; set aside. Let rest 10 minutes before slicing.
- Transfer duck breasts to a work surface, skin-side down. Thinly slice on the bias. Transfer to plates, and top with sauce. Garnish with mint and the remaining 1/4 cup pomegranate seeds. Serve with potatoes and salad, if desired.
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