Recipe courtesy of Robert Irvine
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Salad:
Pomegranate Sauce:
Duck:

Directions

For the salad: In a small bowl, combine the onions, celery leaves, and oil and toss well to coat. Season the salad, to taste, keeping cold until plating. 

For the sauce: In a small saucepan over medium heat, cook the pomegranate juice, vinegar, and sugar for 10 to 12 minutes. Reduce the heat to medium-low, add the cinnamon, and cook for an additional 4 to 5 minutes, allowing the sauce to thicken to almost a syrup consistency. Once reduced, remove the sauce from the heat, whisk in the butter, allowing the butter to fully incorporate into the sauce. Hold at room temperature. 

For the duck: Place the duck breasts on a cutting board, skin-side down, and slice from top to bottom into 6 or 7 (1/8-inch) thick slices. Season with salt and pepper on both sides, then thread each slice onto a 10-inch wooden skewer in a ribbon fashion. Heat the oil in a saute pan over medium-high heat until wisps of smoke appear. Season the duck again with salt and pepper and add to the hot pan, searing on each side for 2 minutes, cooking in batches if necessary. 

To serve: Place 2 skewers of duck sate over a bed of salad and drizzle with the pomegranate sauce.

IDEAS YOU'LL LOVE

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Coconut Shrimp with Mango Horseradish

Recipe courtesy of Robert Irvine

Sesame Chicken Sate with Peanut Sauce

Recipe courtesy of Robert Irvine

Sate Madura

Recipe courtesy of David Rosengarten

Peking Duck

Recipe courtesy of Robert Irvine

Apricot Glazed Duck

Recipe courtesy of Robert Irvine

Duck and Apple Wontons

Recipe courtesy of Robert Irvine

Wok Tossed Mud Crab with Sate Sauce: Cua Xao Sate

Recipe courtesy of Luke Nguyen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking