(Duck breasts with pomegranate - Our recipe)

Time: preparation: 30 minutes ........ cooking: 30-40 minutes 1 duck breasts     (about 400 - 500 g / 14 - 16 oz) 8 tablespoons extra virgin olive oil 4 tablespoons dried chives 3 pomegranates Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This dish will make you very popular with your guests because it's savory, it looks well and it is a low fat recipe. Prepare the Juice of 2 pomegranates. Using a small, sharp knife, cut out the blossom end of the fruit and score the skin in quarters. Working over a bowl, break the fruit in half, using the scored lines as a guide. Break the halves into quarters. Do not cut, as the knife can puncture the kernels, releasing their juice. Scoop out the kernels with a spoon . Pass the kernels through a potato masher or a vegetable mill. In this way you'll obtain a juice without any seed. You have to remove the kernels from the third pomegranate; put them aside. Put the oil and chives in a saucepan. Remove the skin from the duck breast, half it, arrange in the saucepan, season with salt and brown on all sides. Douse with the pomegranate juice and allow to evaporate over a fierce heat for few minutes. At this point add a ladle of hot water, half-cover and keep on cooking over moderate heat until the meat is tender. Cooking time depends on the quality of your duck breast. Take care the breast does not dry up and there is a plenty of flavorsome sauce. Remove the meat from the pan, carve into thick slices and arrange the slices in the saucepan again. Add the kernels of the third pomegranate and return to the heat for some minutes in order to amalgamate the flavors.

What's the right wine?
Our suggestion is: Primitivo di Manduria (a red wine from Apulia - Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".