Main Dish
Pomegranate-Glazed Five-Spiced Duck Breast with Endive-Clementine Salad
Jigar Wines
6615 Front Street
Forestville, CA 95436
jigarwines.com
- RECIPE YEAR: 2016
- RECIPE BY: Lisa Boisset from The Cook and the Drummer
- YIELD: Serves 6
- PAIRS WELL WITH: Peters Vineyard Pinot Noir
The earthy flavors of the Chinese-spiced duck juxtaposed with the sweetness of the pomegranate glaze against the backdrop of the endive salad will allow you to appreciate Jigar Peters Vineyard Pinot Noir in the finest pairing to date!
Ingredients:
- 4 cups pomegranate juice
- 2 1/2 cups sugar
- 1/2 teaspoon ground cardamom
- 4 duck breasts
- 3/4 teaspoon Chinese five-spice powder
- Salt and freshly ground pepper, to taste
- 1 tablespoon olive oil
- 4 slices pancetta, chopped
- 1 small shallot, finely chopped
- 2 tablespoons seasoned rice vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons rendered pancetta fat
- 1 clementine
- 6 Belgian endive leaves
Directions:
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Directions:
In a saucepan, combine the pomegranate juice, sugar and cardamom and simmer until reduced and thickened. Set the glaze aside. Preheat the oven to 450°F. Season the duck breasts on both sides with the Chinese five-spice powder, salt and pepper. Heat a large, heavy ovenproof fry pan over medium-high heat and pour in the 1 tablespoon olive oil. Place the duck breasts, skin side down, in the pan and cook, slowly rendering the fat, until the skin is crispy and deep golden brown, about 5 minutes. Transfer the pan to the oven and roast until the duck is medium-rare, about 5 minutes. Transfer the duck to a cutting board and cover loosely with aluminum foil. In a small sauté pan, sear the pancetta until golden brown. Reserve the fat for making the dressing. In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes. Whisk in the olive oil and reserved pancetta fat, and season with salt and pepper. Meanwhile, using a very sharp knife and working over a bowl to catch the juices, peel and segment the clementine, removing all the bitter white pith. Bring the dressing to a simmer over medium heat. Remove from the heat and add the pancetta and clementine juice. Place the endive leaves on a platter. Cut the duck into slices 1/2 inch thick and drizzle with the pomegranate glaze. Arrange the duck on the endive leaves. Drizzle the dressing over the salad, top with the clementine segments and serve.
