Recipe from Just Add Spice by Lyndey Milan and Ian Hemphill, Lantern Books.
"I have always been mad about duck and cooked it enthusiastically for dinner parties in the 80s when I would take the whole bird, section it up and use all of it. But those days are gone and now with the growing availability of duck breasts, this is one of my favourite, quick and easy dinner party recipes." - Lyndey Milan
The availability of duck breasts now makes it so easy to cook and this technique of cooking fat side down and then turning briefly is a winner. The spices make a wonderful crust.
Serves 4
Preparation 10 – 15 mins
Cooking 10 mins
Duck Breast
- 4 200g duck breast fillets, skin on
- 1 tablespoon sea salt
- 1/4 teaspoon ground coriander seeds
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon freshly ground black pepper
- Soft polenta and wilted spinach, to serve
Pomegranate Sauce
- 1 cup (250ml) freshly squeezed orange juice, strained
- 1/2 cup (110g) soft brown sugar (or less to taste)
- 1 tablespoon honey
- 3 whole star anise
- 1 teaspoon Pomegranate molasses
- To make the sauce, combine the juice, sugar, honey and star anise in a small saucepan and cook over medium heat for 10 minutes until the liquid is reduced by half. Stir in the pomegranate molasses. Strain into a jug and keep warm (or reheat in microwave if making ahead).
- Meanwhile cut deep slashes in the duck skin. Combine salt, ground coriander, five spice and pepper and rub into the skin.
- Barbecue or pan-fry the duck breasts, skin side down, over medium heat, for about 6 - 8 minutes or until skin is well browned. (If you start with a cold pan more of the fat renders down, resulting in a much crisper skin.) Turn duck breasts and cook, flesh side down for 1 – 2 minutes for medium-rare or longer if you prefer. Transfer to a warmed plate and cover loosely with foil and allow allow to rest for 5 minutes.
- Cut the duck into thin slices and serve drizzled with the Slice the pomegranate sauce. This is delicious with soft polenta and wilted spinach.
Wine the sauce has an acid kick which helps cut through the richness of the duck. Pinot noir is the natural accompaniment to duck but this has enough flavour to handle a merlot or even shiraz.
Cook's note: Pomegranate molasses is a dark, thick, slightly acidic and fruity liquid made by boiling down fresh pomegranates.
