Pheasant Breasts With Pomegranate Glaze Food

SPICED CAPON WITH POMEGRANATE GLAZE

Steps:

• Combine the olive oil, cumin, coriander, cinnamon, ground fennel and paprika in a small bowl. Pat the capon dry with paper towels and place on a baking sheet. Rub the spiced oil all over the skin and inside the cavity. Season inside and out with salt and pepper. Stuff the garlic and lemons inside the cavity. Cover with plastic wrap and refrigerate overnight.
• Remove the capon from the refrigerator and uncover about 30 minutes before roasting. Whisk the pomegranate molasses and mustard in a small bowl; set aside. Position a rack in the lower third of the oven and preheat to 450 degrees F. Set a rack in a large roasting pan and brush with olive oil; add the chicken broth and onion to the pan. Put the capon on the rack breast-side down. Roast until the skin starts to brown and crisp, about 30 minutes.
• Remove the capon from the oven and reduce the oven temperature to 375 degrees F. Insert a wooden spoon into the cavity of the capon and carefully turn it breast-side up. Baste with the pan drippings. Continue roasting, basting every 30 minutes, until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, about 1 1/2 hours to 1 hour 45 minutes. Brush with half of the pomegranate glaze during the last 15 minutes of roasting.
• Transfer the capon to a cutting board and brush with the remaining pomegranate glaze. Let rest 20 minutes before carving.
• Strain the pan juices into a fat separator. Pour the liquid into a gravy boat or small bowl, leaving any fat in the cup. (Alternatively, strain the pan juices into a glass measuring cup and skim off the fat with a spoon.) Carve the capon and serve with the pan juices.

PHEASANT BREAST à L'ORANGE WITH DRIED APRICOTS & PROSCIUTTO

Steps:

• Cut each pheasant in half across the middle, lengthways so that you have 4 thin slithers of breast. Cut the apricots in the same way. Lay out 3 overlapping slices of prosciutto or bacon and place a sprig of thyme on top. Pop a piece of breast on top of this and lay 3 pieces of apricot on top of the breast. Season with salt and pepper, then wrap the prosciutto tightly around the pheasant to form a parcel. Repeat with the remaining pheasant, prosciutto and apricot to make 4 parcels. You can make these the day before and chill overnight.
• Heat oven to 180C/160C fan/gas 4. Heat a heavy-bottomed frying pan over a high flame and add the butter and 1 tbsp oil. When the fats are sizzling, add the pheasant parcels and cook for 3-4 mins on each side until the prosciutto is crisp and golden. The heat from the pan will seal the prosciutto tightly around the pheasant breast.
• Pop the breasts onto a baking tray and roast in the oven for 5-7 mins to finish cooking. Meanwhile, add the zest and juice from the 2 oranges, cinnamon, honey and soy to the pan juices and simmer to reduce until syrupy. Toss the watercress with the remaining oil and a squeeze of orange juice. Serve the pheasant parcels with the orange sauce, watercress and rice.

DUCK BREAST WITH POMEGRANATE GLAZE

Steps:

• For the glaze and sauce:.
• Combine the pomegranate molasses and vinegar in a small saucepan over high heat.
• Bring to a boil, then reduce the heat to medium and add the honey; mix well.
• Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).
• Remove from the heat.
• Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.
• Add the reduced stock or broth and stir to combine; keep warm.
• For the duck:.
• Heat a large skillet over medium-high heat.
• Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.
• Season both sides of the breasts with salt and pepper to taste.
• Place skin side down in the hot skillet. (You may need to use 2 pans or do this in batches.).
• Cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare).
• Brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over).
• Tent loosely with aluminum foil and let rest for 5 minutes.
• Finishing the sauce:.
• Return the pomegranate glaze-stock/broth mixture to medium-low heat.
• When it is heated through, add the remaining tablespoon of butter, stirring to combine.
• Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
• Adjust seasoning with salt and pepper, as needed.
• Finishing the dish:.
• When ready to serve, cut the duck breasts into quarter-inch slices.
• Fan the slices on individual plates and drizzle the sauce over the duck.
• If desired, sprinkle with pomegranate seeds.
• Serve hot or warm.