Oh, happy day: an old friend, a duck breast and the long-awaited return of Brussels sprouts and pomegranates.
I seared the duck, finished it in the oven. For the sauce: beef stock enriched with mirepoix, reduced with pomegranate juice and a touch of sugar. Beurre manié to finish. Duck served in slices, topped with fresh pomegranate arils.
Brussels sprouts sauteed in reserved duck fat–that’s all I did to them.
For dessert, a parfait: whole-milk yoghurt, fresh raspberries, a quick coulis of sieved, sweetened raspberries, and crushed meringues.
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COMMENTS / 7 COMMENTS
mmmmmm . . . duck fat . . .Ezer K'negdo added this comment on October 04 2008 at 1:29 pm
I’ve never cooked duck; I might have to try it, after seeing those photos.
Yum!Melissa added this comment on October 04 2008 at 7:00 pm
Love those fall flavors. Did you blanch the B/Sprouts first? I am thinking of serving them for our Thanksgiving.Aimee added this comment on October 05 2008 at 6:17 am
Looks very nice! Im gonna hunt down some pomegranates now I think. The brussels sprouts I will think some more about..Lars Kiilerich added this comment on October 05 2008 at 2:46 pm
Ezer: I highly recommend it. I think the best way is to just sear the breasts, set most of the oil aside for later use, and finish in the oven. Otherwise there’s just far too much oil splattering all over the place, which is smelly, sticky and painful.Michele Humes added this comment on October 06 2008 at 12:41 pm
Thanks, Melissa and Lars!
Aimee, I never blanch them first, I feel like it interferes with the caramelizing. I just sear them off and then steam them a little bit to finish, by putting a wee bit of water in the pan and covering them with a lid. Serve! Serve! Serve!
the trick to the duck is to NOT sear the outer fatty skin, but to render, a low if not cold dry pan, where the fat melts out, and you slowly develop the browningjoe added this comment on October 08 2008 at 8:51 am
I was taught to have skin side down cold pan, wait till it becomes hot….Vivian added this comment on October 08 2008 at 10:16 pm
I love duck ^^ duck fat is great!! I use Rougie duck fat…a whole jar has lasted a whole year and still going.
Any recipe for this? I know you hate recipes but oh your finished product looks so lovely, think you can help home-cooks like me?
Does you boy like brussel sprouts? Not many people share that passion here in Australia…my family are ok with it, I think the “Chinese stirfry method” makes things taste much better.
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