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

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.

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