Duck Breast with Pomegranate Cherry Red Wine Sauce


Duck Breast with Pomegranate Cherry Wine Reduction

1 cup cherry juce

3 tablespoon Cabernet Sauvignon or Pinot Noir
2 shallots, chopped
2 cloves of garlic, chopped
2 tablespoons honey
1 teaspoon dried thyme
1 cup vegetable oil
A grind of black pepper

 6 boneless duck breast halves, skin-on

Enough olive oil to just coat a sauté pan

Combine all of the marinade ingredients.

Trim the excess fat from the duck breasts.   Using a sharp knife, made a cut through the skin only in a diamond fashion.  Do not cut through the meat.  Marinate the ducks for 2 to 8 hours.  When ready to cook, remove from marinade and blot with a paper towel.  Season lightly with salt and pepper.

Heat enough oil to just coat the bottom of a sauté pan.    When oil begins to just smoke, add the duck breast and sear them until the skin is brown.    Turn the breast over and cook for another 3 to 4 minutes.    Remove the breast from the pan.   You may keep them warm in a 180 degree oven for about 20 minutes until ready to serve.

Pomegranate Cherry Sauce

3/4 cup red wine (Cabernet or Zinfandel)
1/2 cup pomegranate molasses*
1 cup chicken or duck stock
2 tablespoons brown sugar or honey
2 cloves of garlic, chopped
1 teaspoon lemon or orange zest
Salt and pepper to taste
1 cup pitted fresh sour cherries, patted dry.
1 to 2 tablespoons cornstarch dissolved in 1/4 cup water, if needed 

Combine the wine, pomegranate molasses, brown sugar or honey, stock and garlic.   Simmer until reduced by half.

Add the lemon or orange zest, salt and pepper.  Taste and adjust seasoning as needed.   The sauce should be slightly thick.   Add the cherries.   If sauce needs a little more thickening, add a little of the cornstarch/water mixture until sauce into a simmering sauce until it becomes the right consistency .

 *  Pomegranate molasses is available in most speciality food stores.

To serve

Slice the duck on a diagonal and fan out on plate.   Place the sauce decoratively on the duck breast and around the plate.

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