Duck Sate with Pomegranate Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 138
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 30
- Sodium
- 265
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.