Duck Breast with Pomegranate-Walnut Sauce

Main Dishes | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with a green salad and potatoes.

Ingredients

Olive Oil - 1 tablespoon
Onion - ½ head
Ground Cinnamon - 1 teaspoon
Ground clove - 1 teaspoon
Black Pomegranate Molasses - 3 tablespoons
Roasted Peanuts - 5.3 oz
Pomegranate Seeds - 2 cups
Campbell's Beef Broth - 1 cup
Coarse Salt - to taste
Ground Black Pepper - to taste
Duck wings - 4 pieces
Chopped Sage Leaves - 1 tablespoon
Chicken Broth - ¾ cup

Step by Step guide

Step 1

Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden brown for 3–5 minutes. Sprinkle with cinnamon and allspice. Sauté for another minute. Add the walnuts, molasses, 1 ¾ cups of pomegranate seeds, and pour in the chicken and beef broth. Bring to a boil, reduce the heat, and simmer for about 15 minutes until slightly thickened. Remove from heat.

Step 2

Season the duck breasts with salt and pepper.

Step 3

Heat a large heavy-bottomed skillet over medium heat. Place the breasts skin-side down and cook for 15–20 minutes, almost until cooked through. Flip and fry for another 2–3 minutes. Transfer to a cutting board and let rest for 10 minutes.