John Myers
Duck Breast with Pomegranate Sauce and Walnuts
The perfect duck breast with pomegranate sauce and walnuts recipe with a picture and simple step-by-step instructions.
- 2 piece Onions
- 125 gr Walnut kernels
- 30 gr Butter
- 1 tsp Ground turmeric
- 1 glass Poultry stock
- 4 piece Duck breast fillets
- Salt pepper
- 10 gr Clarified butter
- 2 piece Pomegranates
- 1 piece Bay leaf
- 3 tbsp Pomegranate syrup
- Sugar to taste
- Peel and finely dice the onions. Chop the walnut kernels very finely in the lightning chopper. Sauté the onion cubes in butter, stir in 1/2 teaspoon turmeric. Add walnuts and sauté. Pour in 250 ml poultry stock and cover the walnut and onion mix for about 30 minutes over a low heat.
- Preheat the oven to 120 degrees. Rinse and pat dry the duck breast fillets and scratch the skin side into a diamond shape. Salt and pepper the fillets on both sides and rub in the rest of the turmeric.
- Heat the clarified butter in a pan and fry the fillets on the skin side for 5 minutes at a medium temperature. Turn once, fry only briefly. Then place the fillets skin side up in a flat baking dish.
- 1 Cut the pomegranate horizontally and squeeze it like an orange (ATTENTION: it splatters and the stains are very difficult to come out again) Pour 150 ml of the remaining poultry stock, pomegranate juice and bay leaf into the mold. Cook the duck breast fillets in the preheated oven for about 40 minutes.
- Cut out the flower base from the rest of the pomegranate. Cut the apple lengthways four times. Break open at the interfaces and remove the cores. Take the duck fillets out of the oven and keep them warm in aluminum foil. Degrease the brew from the spout pan and add to the walnut sauce. Bring the sauce to the boil again and add pomegranate syrup, sugar and
- Add salt and pepper to taste. Add half of the pomegranate seeds to the sauce. Cut open the fillets, serve with the sauce and the remaining pomegranate seeds. We had a side dish of lamb’s lettuce and potato ragout.
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