Entertaining Entrees

Pan-roasted duck with muhammara and pomegranate

Name: Pan-roasted duck with muhammara and pomegranate recipe
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 4
Ingredients: 4 duck breasts; 2 tbs extra virgin olive oil; 2 eschalots, finely chopped; 3 long green shallots, cut into 3cm pieces; 2 cups (500ml) good-quality chicken stock; Juice of 1 pomegranate; 1/4 cup (30g) toasted walnuts, chopped; 1/4 bunch chives, finely chopped; Aleppo pepper (substitute chilli flakes), to taste; 200g roasted red capsicums; 2 garlic cloves, chopped; 1 long red chilli, chopped; 100g toasted walnuts; 1 tbs Turkish chilli paste (from specialty shops – substitute regular chilli paste); 2 tbs pomegranate molasses

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Pan-roasted duck with muhammara and pomegranate

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by Shane Delia

Author

May 04, 2020

If you're looking for a drink to match this light meal, "lean into the reds with this one; duck and pinot are great mates," says Shane Delia.

4 duck breasts
2 tbs extra virgin olive oil
2 eschalots, finely chopped
3 long green shallots, cut into 3cm pieces
2 cups (500ml) good-quality chicken stock
Juice of 1 pomegranate
1/4 cup (30g) toasted walnuts, chopped
1/4 bunch chives, finely chopped
Aleppo pepper (substitute chilli flakes), to taste

Muhammara (makes approx. 310ml)

200g roasted red capsicums
2 garlic cloves, chopped
1 long red chilli, chopped
100g toasted walnuts
1 tbs Turkish chilli paste (from specialty shops – substitute regular chilli paste)
2 tbs pomegranate molasses

Method

1.

For the muhammara, place all ingredients in a food processor and pulse until combined but still with some texture.
2.

Preheat oven to 180°C. Grease a small oven tray and line with baking paper.
3.

Meanwhile, place duck pan back over high heat and add the reserved duck fat and olive oil. Add the eschalot and long green shallot and cook, stirring occasionally, for 3-4 minutes until starting to soften. Add chicken stock, scraping the bottom of the pan with a wooden spoon, and bring to the boil. Reduce rapidly for 8-10 minutes until reduced by half. Remove from the heat and stir through the pomegranate juice, walnuts, chives and a pinch of Aleppo pepper, to taste.
4.

Place duck back in the oven for 1 minute to warm up then carefully cut any excess fat and discard. Thickly slice the duck on an angle.
5.

Spread muhammara on a large serving platter and top with duck. Spoon over the sauce, making sure you get lots of onions, pomegranates and walnuts over the duck. Serve immediately.