SEARED DUCK BREAST WITH POMEGRANATE MOLASSES
Steps:
- Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
- Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
- Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
- Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
- Just Ducky!!
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
Nutrition Facts : Calories 590 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
SLOW COOKER CHICKEN WITH WALNUTS AND POMEGRANATE
This slow-cooker chicken is a variation on Persian Fesenjoon, a medieval dish originally made with wild duck. This slow-cooker chicken stew is fork-tender with a perfect balance of sweet, sour and savory.
Provided by Author Something New For Dinner
Time 5h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the toasted walnuts in a food processor or Mini-Prep and blitz until they look like coarse meal. Set aside.
- Saute the onions in 2 T of butter or olive oil for about 5 minutes. Add toasted walnuts and cook for another 2 or three minutes, stirring. Add pomegranate molasses, chicken stock and lemon juice and stir to combine. Remove from heat, put into a bowl and set aside.
- In a medium-sized bowl, mix cinnamon, turmeric, brown sugar, salt and pepper. Using your hands, coat each piece of chicken with the spice mixture. Add 1 tablespoon of butter or olive oil to the pan you sauteed the onions in. Working in batches, brown the chicken on both sides.
- Put the chicken in the slow cooker and top with the onion and walnut sauce. Scatter garlic cloves and rosemary stems over the sauce. Start slow cooker on high, until sauce begins to bubble then turn down to low and cook for 3 1/2 hours. Add carrots to slow cooker and stir to combine with sauce. Continue cooking on low for another hour.
- Garnish with pomegranate seeds and chopped parsley. Serve over herbed basmati rice.
ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE
Provided by Selma Brown Morrow
Categories Duck Roast Hanukkah Dinner Winter Pomegranate Juice Chile Pepper Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For sauce:
- Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
- For duck:
- Preheat oven to 400°F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
- Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
- Available at some supermarkets and at specialty foods stores and Latin markets.
- ** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
DUCK CONFIT SALAD WITH POMEGRANATE VINAIGRETTE
i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted here to make it the real old fashioned way,her recipes are great.
Provided by chia2160
Categories Duck
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
- cut off endive stems and separate into leaves.
- rinse with water and cook in microwave for 45 seconds, drain and set aside.
- place bacon in a skillet, cook until crispy, reserving fat.
- break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
- place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
- spoon onto endive mixture, top with duck, serve.
Nutrition Facts : Calories 263.8, Fat 16.9, SaturatedFat 2.3, Cholesterol 5.1, Sodium 177.1, Carbohydrate 21.3, Fiber 16.8, Sugar 2.5, Protein 8.4
DUCK BREAST WITH POMEGRANATE GLAZE
Don't be put off by all the steps, this is a pretty easy recipe. You can also use the glaze and sauce on a whole roast duck, instead of duck breasts. The duck breasts can be seared a day in advance; the pomegranate glaze can be prepared in advance as well; cover and refrigerate separately. When ready to cook, bring the seared duck to room temperature, then roast in a 350-degree oven for 7 minutes or until medium-rare (135 degrees when measured with an instant-read probe thermometer). Serve with quinoa or mashed potatoes. Prep time does not include time to reduce the stock/broth. Originally from the Washington Post.
Provided by Bolistoli
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 625.4, Fat 30.4, SaturatedFat 9.2, Cholesterol 337.6, Sodium 377.6, Carbohydrate 21.8, Sugar 19.3, Protein 61.9
POMEGRANATE GLAZED CHICKEN
Once you have discovered the joy of cooking with the flavor of pomegranate, you will be just delighted!! If you are anything like I was, I tried it with just about everything!! I just love pomegranates, I even keep a good supply on hand in my freezer, so I always have them when I want them. This recipe is so delicious, another way to serve chicken, and served with rice, is just an absolutely delicious meal!!
Provided by Chef mariajane
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- GLAZE: Combine first 6 ingredients. Reserve.
- Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
- CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
- Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
- Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
- Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.
Nutrition Facts : Calories 489.9, Fat 30.9, SaturatedFat 2.8, Cholesterol 75.5, Sodium 776.6, Carbohydrate 27.9, Fiber 3.2, Sugar 20.3, Protein 26.3
POMEGRANATE AND FENNEL CHICKEN (POLLASTRE AMB MAGRANA)
This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It's also popularly made with quail or duck-another Moorish influence.
Provided by Emma Warren
Categories Dinner Chicken Pomegranate Pomegranate Juice Roast Fennel Winter Walnut Dairy Free Wheat/Gluten-Free Sherry
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper and lay flat on a large plate. Transfer to the fridge for a minimum of 30 minutes, but preferably a few hours, to dry the skin a little.
- Meanwhile, heat 11/2 tablespoons of oil in a frying pan over medium heat and add the onion. Cook for 6-8 minutes, until starting to soften, then stir through the minced garlic and bay leaf. Cook for 2 minutes, then add half the pomegranate arils, the molasses, sherry and sugar. Bring to the boil, reduce the heat to low and gently simmer for 10-12 minutes, until the mixture has thickened and reduced by one-third. Remove and discard the bay leaf, then remove the pan from the heat and blitz the mixture with a hand-held blender until smooth. Pass the sauce through a fine sieve to remove the aril pulp and set aside in a bowl.
- Preheat the oven to 220°C (430°F) convection.
- Place the red onion, garlic bulb, thyme and fennel in a large baking dish. Sprinkle with 2 tablespoons of the remaining pomegranate arils, drizzle over 11/2 tablespoons of oil and season with salt and pepper. Place the butterflied chicken on top of the vegetables and rub with 1 tablespoon of oil. Sprinkle over the fennel seeds, season with salt and pepper, then transfer to the oven and roast for 15 minutes or until the skin starts to turn golden. Remove the dish from the oven and baste the top of the chicken with 2 tablespoons of the pomegranate sauce. Add 250 ml (81/2 fl oz/1 cup) of water to the dish, then reduce the oven temperature to 160°C (320°F) and roast the chicken for a further 45 minutes.
- Increase the temperature back to 220°C (430°F) and baste the chicken with 2 more tablespoons of sauce and add another 125 ml (4 fl oz/1/2 cup) of water to the dish. Bake for a final 6-8 minutes, until the chicken skin is dark and dry.
- Meanwhile, in a small bowl, dress the chopped walnuts with a little olive oil and salt.
- Transfer the roast chicken and caramelized fennel and onion to a serving platter and scatter over the the remaining pomegranate arils and the dressed walnuts. Serve with the remaining pomegranate sauce, the fennel fronds and a few salad leaves on the side.
ROASTED PEKING DUCK WITH POMEGRANATE SAUCE
Provided by Food Network
Time 3h
Number Of Ingredients 17
Steps:
- Combine the apple, chopped ginger, and peppercorns in a bowl. Stuff the mixture into the duck and close the skin using a wooden skewer (to hold in the stuffing). Hang the duck for 2 hours at room temperature (place a pan underneath it to catch the drippings). Place the duck on a pan fitted with a rack (breast side up), and roast in a preheated 375 degree convection oven for 40 minutes. If you don't have a convection oven, roast the duck in a conventional oven at 400 degrees for 55 minutes, or until the duck is a deep golden brown color. To serve, allow duck to rest 5 minutes before cutting. Carefully remove breast and leg from the duck.
- POSTRIO POMEGRANATE SAUCE: In a medium sized saucepot, heat 1 tablespoon of vegetable oil. Add shallots, and sweat, do not cook until the shallots color. Add wines and bring to a boil. Add cinnamon stick, star anise, and rosemary. Reduce wine by 2/3, add chicken stock, demi-glace, and 3/4 cup of the pomegranate seeds, and reduce by half, until sauce reaches a syrupy consistency. Remove sauce from heat, season with salt and pepper, and whisk in the tablespoon of butter. Strain sauce through a fine chinois and serve or keep hot in a hot water bath. When serving sauce, garnish with the leftover 1/4 cup of pomegranate seeds.
POMEGRANATE KHORESH
Steps:
- 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
- 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
- 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
- 4. Cover and keep warm until ready to serve.
- 5. Serve hot with saffron steamed rice . NUSH-E JAN!
- Najmieh Batmanglij shares her tips with Epicurious: •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends toasting the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown - 5 to 10 minutes. •Pom Wonderful brand pomegranate juice, available in many supermarkets, works perfectly in this recipe. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." Source Information
POMEGRANATE CHICKEN OR DUCK
Make and share this Pomegranate Chicken or Duck recipe from Food.com.
Provided by evelynathens
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine pomegranate molasses, ground walnuts, sugar, cinnamon, nutmeg, turmeric, and saffron.
- Set aside.
- Clean chicken removing unnecessary bones and skin.
- Season with salt and pepper.
- Place chopped onion and 3 tblsps olive oil in a pot and saute 3 minutes.
- Then add the chicken pieces, salt, pepper, and turmeric.
- Add 1 cup of water and simmer over low heat for 30 minutes.
- Add the pomegranate mixture and simmer on low heat for 30 minutes longer (check water and add some if it is necessary).
- Add a bit more sugar if you want the sauce sweeter.
- Transfer to a deep serving pot, cover, and place in a warm oven until ready to serve.
- Serve with rice.
Nutrition Facts : Calories 1584.6, Fat 110.2, SaturatedFat 22.3, Cholesterol 399.5, Sodium 375.1, Carbohydrate 14.6, Fiber 4.8, Sugar 5.9, Protein 133.2
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5/5 (2)Total Time 45 minsCategory Healthy Baked Chicken Breast RecipesCalories 271 per serving
- Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150 degrees F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
- While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
- Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
ENTRéE RECIPE: POMEGRANATE DUCK
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- Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
- While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
- Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
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- Now dice the onion and stir-fry it in another pot on a gentle heat for a short while. Crush or grind the walnuts, add them to the pot too and continue stirring for 3 to 4 minutes and add some turmeric and black pepper.
- Now add the 4 glasses of water and let the ingredients cook slowly on a gentle heat for an hour. You can add a few ice cubes in this step to the stew fore a better taste and look. After this time, put the fried duck in the pot and wait for another 2 hours.
- Since the duck needs more time to be cooked, add the pomegranate sauce 30 minutes before putting out the flame with saffron.
POMEGRANATE & CUMIN CHICKEN SKEWERS - GREEDY GOURMET
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Reviews 1Estimated Reading Time 8 minsServings 6Total Time 1 hr
- In a large bowl, mix together the pomegranate molasses, oil, cumin, salt and pepper until well combined.
- Cut the meat into square chunks and thread onto wooden skewers, alternating with green pepper.
- Place the chicken skewers in a single layer in a tray and pour over the marinade, making sure every part of the meat is covered.
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- Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
- Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.
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- With a sharp knife, remove some fat from duck breasts so only a thin layer remains. Score fat without cutting meat. Coat well with pepper. Season with salt.
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