Duck breasts with pomegranate sauce
Time: 20 min. preparation time, 25 min. baking time
Nutrition: Calories ca 556 / Protein 39g / Carbohydr. 48g / Fat 595g
Ingredients (2 servings)
|2||duck breasts (female)|
|2 tbsp||soy sauce|
|1 tbsp||rice wine|
|100 ml||pomegranate syrup|
|200 ml||chicken stock|
|vegetable oil for frying|
frying pan, oven, 2 small bowls, brush (optional), measuring cup (optional), large bowl, small saucepan, cooking spoon, cutting board, knife, small baking dish
Bordeaux is the ideal companion for this aromatic dish. The red wine emphasizes the tender meat and is well suited for hearty dishes.
Preheat oven to 180°C/355°F. Finely chop garlic. Make crosswise incisions along the skin of the duck breasts. Be sure not to cut through the skin.
oven, cutting board, knife
2 duck breasts / 1 clove garlic
Now, mix chopped garlic with soy sauce and rice wine.
2 tbsp soy sauce / 1 tbsp rice wine
Place duck breasts skin-side up in the baking dish and cover with soy marinade. Season with salt and pepper. Bake at 180°C/355°F for approx. 8 – 10 min. until the skin is slightly crispy.
brush, small baking dish
salt / pepper
Dissolve pomegranate syrup in chicken stock and add to duck breasts. Then turn down the oven to 100°C/210°F and continue baking for another 10 – 15 min.
100 ml pomegranate syrup / 200 ml chicken stock
In the meantime, deseed pomegranate.
large bowl, cooking spoon, knife
Remove duck breasts from the oven. Add some oil to a large frying pan and crisp duck in hot oil on both sides, starting with the skin-side down. Fry for 1 – 2 min. on each side until cooked to the desired degree.
frying pan, cooking spoon
oil for frying
Meanwhile, add the remaining sauce from the baking dish to a small saucepan and bring to a boil. Dissolve cornstarch in some water and add to the sauce until thickened. Stir in most of the pomegranate seeds and season to taste with salt and pepper. Cut duck breasts and serve with sauce and a sprinkle of the remaining pomegranate seeds.
cooking spoon, small bowl
2 tsp cornstarch / 2 tsp water