Duck with Pomegranate Sauce
(Anitra alla Melagrana) (M)
Serves: 4 |
Recipe Ingredients:
-
1 duck, either whole or
split up the breastbone and
pressed flat
-
2 medium sized onions,
finely chopped
-
2 pomegranates
-
1/2 cup port
-
Olive oil
-
Salt and pepper to taste
-
Sugar to taste
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Begin by seeding the
pomegranates, and squeeze
most of the seeds in a
potato ricer to extract
their juice.
Chop the onions and lay them
in a broad-bottomed pot.
Sprinkle them with olive oil
and sauté them; after a
minute or two add the duck
and sauté it too, turning
everything about frequently,
until the duck is browned on
all sides.
Sprinkle the wine into the
pot and cook over a brisk
flame until it evaporates,
then reduce the flame and
cook gently until the duck
is done, adding a little
warm water or broth if it
looks as if it is drying
out.
When the duck is almost
done, heat the pomegranate
juice in a pan. Remove the
duck to a platter and cut it
up. Blend most of the onions
and pan drippings. Degrease
the blended drippings by
brushing their surface with
a rolled piece of absorbent
paper and stir them into the
pomegranate juice.
Check seasoning, add a
little sugar if need be, and
pour the sauce over the
duck, garnishing everything
with the reserved
pomegranate seeds and onion
pieces. . |
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