Seared Duck Breast with Pomegranate Sauce. The problem within buying an unusual protein for dinner is that you have to scramble to find a recipe, and today we made it up. We used boneless and skinless duck breast. Salt and pepper, and sauté in 1/2 tbsp unsalted butter--for 3/8 inch thick, 2-2 1/2 minutes a side. Remove and rest under a foil tent. Sauté 1/2 cup minced onion for about 1 min in the remaining pan drippings, add 1/2 cup chicken stock, 1/4 cup Marsala, and 2 tsp honey, and 1/2 cup pomegranate avrils. Cook til it reduces to a glaze. Remove from heat, stir in 1/2 tbsp butter. Salt and pepper to taste. Serve slices of breast with the sauce. We gave this a 4!
Served with some buckwheat noodles and a green salad.
Wine: LAN Rioja Crianza 2006
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