The trick is to smoke the meat and not make the meat smoke
DUCK BREAST WITH POMEGRANATE SAUCE
Date:July 04, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Duck Breast w/ Pomegranate Sauce
Besides pomegranate the sauce used orange juice, honey, balsamic vinegar, salt & pepper
The duck breasts had the skin scored to help render out the layer of fat under the skin
The breasts are skin side down in the pan rendering out the fat & the sauce is simmering to thicken up
The sauce changed color from a deep black to a brownish orange color
The fat is starting to render out of the breasts
The breasts are cooling after 5 minutes in the trying pan and they will receive a coating of the pomegranate sauce
The duck breasts are direct grilled for about 4 minutes per side using direct medium high heat
The orange wedges reserved from the earlier prep are added to the pomegranate sauce
The breasts have cooled for 5 minutes & are about to be sliced into 1/4” thick slices
The slices of duck are arranged on a bed of rice & veggies which have all then been coated with the pomegranate sauce
The duck was moist and tasty with a dark crispy skin. The sauce was a perfect compliment for the tasty meat.
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I wanted to keep my opening foray into duck simple. This recipe from Williams-Sonoma’s On the Grill fit the bill nicely. It used a pomegranate & orange based glaze/sauce to compliment the flavor of the duck. The breast had it’s skin scored with a knife before frying the breasts skin side down to render off the fat. They were then coated with the pomegranate and orange glaze. The breasts were then taken out to the grill & finished off using medium high direct heat for about 4 minutes a side. While the breasts rested for 5 minutes, the reserved orange wedges and juice was added to the reserved pomegranate glaze. The duck was sliced into 1/4” thick slices and served on a bed of rice and veggies. The orange slices & glaze finished the ensemble. How did it taste? Well this serving for 4 was polished off by 2 people, no leftovers.