Meat

Roasted Duck with Onions and Pomegranate Sauce

roasted duck

This roasted duck with pomegranate sauce is a real best seller. It always surprises my guests, even those who are not so fond of duck meat. I’ve decided to share this version on the blog, but you can choose other kinds of meat. Chicken, but also guinea fowl or turkey. The final result will be great in any case. Sweet, sour and with a mild oriental touch.

I’m lucky enough to have wild pomegranate trees in my garden. Their fruits are quite small and they produce a sour juice. Definitely sourer than the juice obtained from the fruits you buy at the supermarket. Moreover, you can also find a delicious pomegranate juice from Lebanon. It’s sweeter and there’s no need to squeeze the fruits yourself! There’s no right way or wrong way in this case. Sweet or sour – it all depends on your taste!

If you want to try with fresh pomegranates, here’s a trick you can use to obtain the juice. Cut the pomegranates in half, then squeeze them with a orange juicer as if you were squeezing an orange or lemon. It works! And I assure you that your kitchen will not resemble a crime scene!

I have decided to serve it with a fresh salad and some roasted potatoes, but rice is fine too. Use basmati rice, or jasmine rice to give it an extra Middle Eastern touch!

Roasted Duck with Onions and Pomegranate Sauce

1 duck ( 2 kg weight)

the juice of 3-4 pomegranates

1 onion

a small glass of cognac or brandy

extra virgin olive oil

sparkling water

sea salt

black pepper

 

LET’S DO IT! 

Cut the duck into pieces and take off the skin. Thinly slice the onion and let it brown gently in a large casserole. Add salt and pepper. When the onion is soft and transparent, add the pieces of meat. Turn the heat up and brown them on all sides.

At this point, add ¾ of the pomegranate juice and a small glass of cognac, or brandy. Let the liquid evaporate almost completely. Now pour some cold sparkling water and the rest of the pomegranate juice on the meat.

Turn the heat down, cover the casserole and let the duck cook gently for at least two hours. Mix the pieces of duck every 30 minutes and add some more water if it’s necessary.

When the meat is done, let the liquid evaporate until it turns into a creamy sauce. Pour this wonderful sauce on the meat, and serve it with some pomegranate seeds, a fresh salad and roasted potatoes.

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