Text 2173, 77 rader
Skriven 2010-09-29 05:12:00 av Dave Drum (1:124/311)
Ärende: SF Gate 605
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pomegranate Roasted Duck Breast
 Categories: Five, Poultry, Fruits, Chilies
      Yield: 4 servings
 
      3 tb Pomegranate molasses or
           - concentrate *
  4 1/2 ts Oyster sauce
    1/8 ts Chipotle chile powder
      4    Duck breast halves; 6 oz ea
           Kosher salt & black pepper
 
  Duck is often served with fruity compotes and sauces. This
  recipe uses fruit in a basting sauce, which can also be
  served on the side. For lighter, fruity white wines, you can
  substitute chicken breast. Couscous and cashew-garnished
  green beans would be good accompaniments.
  
  Mix pomegranate molasses, oyster sauce and chile powder in a
  small bowl. Set aside.
  
  Trim the duck breasts of any excess skin, fat and silver
  skin. (If the small piece of meat called the "tender" is
  loose, pull it off and cook separately as a treat for the
  cook.) Score the skin diagonally at right angles without
  cutting into the flesh. Season both sides generously with
  kosher salt and pepper.
  
  Preheat oven to 350øF. Heat a medium ovenproof skillet over
  medium-high. When skillet is hot (no oil is needed), place
  breasts skin side down into the hot pan then reduce heat to
  medium-low. Continue to cook until the skin is dark gold and
  fat has rendered, about 7-9 minutes for larger breasts; it
  will take less time for smaller breasts.
  
  Pour off excess fat then turn breasts over, baste with sauce
  and place skillet into the oven. Cook 3 minutes then baste
  again. Continue roasting until done to your liking, about 3
  minutes more for medium-rare, which is about 130øF internal
  temperature when taken with a meat thermometer.
  
  Remove duck from skillet, baste once more before covering
  loosely with foil; let rest for about 10 minutes before
  slicing. You should have leftover sauce that can be drizzled
  over the cooked breasts or served on the side.
  
  Spoon off excess fat from the pan drippings, then add to the
  remaining sauce for even more flavor. If is a nice fond
  remains in the skillet, deglaze it as you reheat the sauce.
  If you prefer a thicker sauce, simmer and reduce to desired
  consistency before serving.
  
  Note: Pomegranate molasses and concentrate are similar,
  though the Carlo brand of molasses is a touch sweeter than
  the Carlo pomegranate concentrate.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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