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Ingredients

Directions

  • Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.

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  • Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.

  • Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

Reviews (3)

8 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
06/07/2015
Not just how much butter but what vinegar and how much? Poorly edited recipe.
Rating: 4 stars
11/10/2011
Nice and tangy recipe and a good use of pomegranates since they're on sale right now. I agree with YesimJade–are we talking a tablespoon of butter?–half a stick? I just kept adding until it looked a bit thicker. A few tablespoons of the leftover seeds from the strained pomegranate went to my little duck (not for eating!) who thought they were a delightful treat. I bet wild birds would enjoy them too.
Rating: Unrated
12/25/2009
3.Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds. Butter? Huh? What butter. Not listed in ingredients.
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