Crispy Duck Breast with Pomegranate Molasses Glaze, Crushed Cannelloni Beans, Onion Jam

Eugene Sokolovski

30 October 2015

Ingredients

Duck Breast:

4 duck breasts, trimmed
1 tsp ground cumin
1 tsp smoked paprika
salt & pepper to taste
3-4 tbsp port
3-4 tbsp pomegranate molasses
3-4 tbsp chicken stock

Crushed Cannelloni Beans:

1 large onion, diced
2 cloves garlic, chopped
50g prosciutto, diced
400g cooked cannelloni beans
2 tbsp butter for frying
4 tbsp coriander, chopped

Onion Jam:

3 large onions (550g), sliced thick
220g sugar
pinch sea salt
2 bay leaves
1 vanilla pod, split to a half
1 cinnamon stick
75ml Sauvignon Blanc

Instructions

Duck Breast:

Rub both sides of the duck with a mixture of salt, pepper, cumin and paprika.
In a pan, cook the duck breast over a moderate heat for 7-8 minutes, pouring the juices over the meat frequently.
Set aside and leave to rest.
In a saucepan, fry the trimmings and moisten with port. Add chicken stock and pomegranate molasses and reduce.
Strain the mixture, then return to the boil.
Pour the sauce over the duck just before serving.

Crushed Cannelloni Beans:

Cook the onion and garlic in butter until soft.
Add prosciutto, beans and just enough water to cover the beans.
Cook for 20 minutes or until the beans are soft and cooked through.
Coarsely crush the beans and coriander, and serve hot.

Onion Jam:

Put all ingredients into a pan and leave to soak overnight.
Cook on a slow heat until onion is soft and caramelised.
Serve with duck breast and crushed cannelloni beans.

Single Vineyard Pinot Noir

Pair This Recipe With...

Single Vineyard Central Otago Pinot Noir 2014

Exuding rich cherry kirsch, sweet spice & savoury oak, this complex Pinot Noir is the perfect match with this sumptuous and lightly spiced duck recipe.

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