Spice-Crusted Duck Breast with POM-Infused Duck Jus
TIME TO TABLE
15 to 20 Minutes Prep, 10 Minutes Roasting, 1 Hour Cooking, 5 to 7 Minutes Resting
DEGREE OF DIFFICULTY
6 Moulard duck breasts
1/4 cup coriander seed
1/4 cup fennel seed
2 tablespoons cumin seed
2 tablespoons whole white peppercorns
6 whole cloves
all-purpose flour (for dusting)
3 teaspoons vegetable oil
Natural Duck Jus
1 lb. duck bones
1 yellow onion, rough chop
1/2 carrot, rough chop
1/2 stalk celery, rough chop
2 cloves garlic, smashed
1 sprig each, thyme and rosemary
1/4 cup red wine
2 cups chicken stock
POM-Infused Duck Jus
2 cups juice from POM Wonderful Pomegranates or 2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from POM Wonderful Pomegranates or 1 cup POM POMS Fresh Arils
1 medium shallot, small dice
duck jus (recipe below)
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
salt to taste
1 tablespoon chives, chopped
1/2 lb. Haricot vert or tiny green beans
1 tablespoon reserved duck fat
salt and pepper to taste
6 sprigs fresh chives, sliced on the bias for 1” batonettes
Duck Breast: 1. Trim most of the fat from the duck breasts: Moulard ducks are particularly fatty, so you’ll want to cut off about half of the fat. 2. Score the remaining fat (but not through to the meat) in a crisscross pattern. 3. Grind the coriander, fennel, cumin, peppercorns and cloves together in a mortar and pestle. Transfer to a plate and press the duck breasts fat-side down into the spices. 4. Place the duck breasts in a large non-stick sauté pan. Slowly render them over medium heat, basting them occasionally with the rendered fat. 5. Cook the breasts to an internal temperature of 130°F for medium. Set duck breast aside and keep warm while preparing jus. (If serving immediately, allow the duck to rest for 5 to 7 minutes before slicing.) Set aside 1 tablespoon of the duck fat for reheating green beans.
Natural Duck Jus: 1. Drain off any excess duck fat from pan; keep any meat that has stuck to the pan. 2. Add onion, carrot, celery, garlic and aromatics; cook until soft. 3. Add the duck bones, and continue cooking until vegetables are caramelized. 4. Deglaze pan with red wine. Add chicken stock and reduce by half. 5. Strain jus into a clean saucepan and bring to a boil. 6. Skim off surface fat and reduce until stock is a sauce-like consistency. 7. Reserve duck jus for POM-Infused Duck Jus below.
POM-Infused Duck Jus: 1. Prepare fresh pomegranate juice, if necessary.* 2. Prepare fresh pomegranate arils, if necessary.** 3. In a small sauté pan, sauté diced shallots until golden brown. 4. Add pomegranate juice and reduce by three-quarters, until thick. 5. Add duck jus, black pepper and cardamom. If necessary, adjust seasoning and add salt to taste. 6. Continue to reduce sauce until thick. 7. Strain jus through fine sieve; add arils and fresh chopped chives when plating.
Green Beans: 1. Trim beans. Place in boiling water for about 30 seconds, or until they are crisp and the color has set. 2. Drain and immediately immerse in ice water. Drain, pat dry, and set aside until ready to reheat. 3. Heat reserved duck fat in a large skillet over medium heat. Add blanched green beans and toss to coat evenly. Season to taste with salt and pepper.
To Serve: Place sliced duck breast on plate, divide green beans equally around breast and ladle POM-Infused Duck Jus over breast. Garnish with fresh arils and chive batonettes.
*For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)