DUCK BREAST WITH POMEGRANATE SAUCE

PREPARATION 45MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

• 400g VG Duck Breast

• 5 small onions, sliced

• 3 cloves of garlic

• 1 glass of red wine

• 1 cup chicken stock

• 1 cup pomegranate seeds

• 50g butter

• Extra virgin olive oil

• Salt and black pepper

• Rosemary sprigs

PREPARATION METHOD

Heat a frying pan over high heat. Sear the duck breast on the fat side with rosemary and garlic until lightly browned. After 7 minutes, turn the meat over and leave for another 5 minutes. Remove the excess fat from the pan, place over medium heat and sear for another 2-3 minutes on each side.

For the sauce, remove the excess fat from the pan in which the fillets were browned. Add the butter and sauté the onion. Add the wine and let it evaporate over a low heat. Pour in the chicken stock, season with pepper and adjust the salt, continuing to cook the sauce for about 10 minutes or until it thickens. Add the pomegranate seeds and cook for another 1 minute.


ASSEMBLY

Remove the duck breasts from the oven and serve with the pomegranate seed sauce. Garnish with rosemary sprigs.


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