Ingredients
Salad:
- 1/4 cup red onion, peeled, halved, and thinly sliced
- 1/2 cup celery leaves
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Pomegranate Sauce:
- 1 cup pomegranate juice
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Duck:
- 2 (4 to 6-ounce) duck breasts
- Salt and freshly ground black pepper
- 1 tablespoon grapeseed oil
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review