Duck Breast With Pomegranate-Walnut Sauce

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1 Duck Breast With Pomegranate-Walnut Sauce 1 tablespoon extra-virgin olive oil 1/2 medium onion, finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground allspice 5 ounces lightly toasted walnuts, finely chopped 3 tablespoons pomegranate molasses 2 cups pomegranate seeds (2 pomegranates) 1 cup Homemade Veal Stock (recipe follows) or low-sodium canned beef stock 3/4 cup Homemade Chicken Stock (recipe follows) or low-sodium canned chicken stock 4 Magret duck breast halves, trimmed, excess fat and skin reserved 1 tablespoon fresh mint, chopped or leaves, for garnish Roasted Fingerling Potatoes (recipe follows) Mixed greens, for serving, optional Pomegranate Vinaigrette (recipe follows) 1. In a medium skillet, heat oil over medium-high heat. Add onion and sauté until golden, 3 to 5 minutes. Stir in cinnamon and allspice, and cook until fragrant, about 1 minute. Add walnuts, pomegranate molasses, 1 3/4 cups pomegranate seeds, and veal and chicken stocks. Bring to a boil, reduce to a simmer, and cook until reduced and thickened, about 15 minutes. Remove from heat, set aside. 2. Score duck in a crosshatch pattern. Season with salt and pepper. Heat a large cast-iron skillet over medium heat. Add duck breasts, skin-side down, and cook until most of the fat has rendered and the breasts are almost cooked through, 15 to 20 minutes. Turn breasts over, and cook until medium-rare, 2 to 3 minutes. Remove from skillet; set aside. Let rest 10 minutes before slicing. 3. Transfer duck breasts to a work surface, skin-side down. Thinly slice on the bias. Transfer to plates, and top with sauce. Garnish with mint and the remaining 1/4 cup pomegranate seeds. Serve with potatoes and salad, if desired.

2 Veal Stock Makes about 2 1/2 quarts 2 sprigs fresh rosemary 4 sprigs fresh flat-leaf parsley 3 sprigs fresh thyme 1 dried bay leaf 1 1/2 teaspoons whole black peppercorns 1/2 pound veal-stew meat, cubed 3 1/2 pounds veal bones, such as necks, shanks and knuckles, sawed or broken into 2-inch pieces 1 large onion, unpeeled and quartered 2 large carrots, halved crosswise 2 stalks celery, halved crosswise 4 ounces mixed mushrooms, wiped clean, stems attached 1/2 head garlic 3 tablespoons tomato paste 1 cup dry red wine 4 quarts cold water 1. Preheat oven to 425. Make a bouquet garni: Tie rosemary, parsley, thyme, bay leaf, and peppercorns in a small piece of cheesecloth; set aside. 2. Arrange the meat and veal bones in a single layer in a heavy roasting pan, and place in the oven. Roast, turning several times, until they turn deep brown, about 1 1/2 hours. Remove from oven, and place onion, carrots, celery, mushrooms, garlic, tomato paste, and chopped tomatoes on top of the bones. Reduce heat to 375, return the pan to the oven, and roast until vegetables are brown, about 45 minutes. 3. Transfer bones, meat, and vegetables, to a large stockpot; set aside. Discard the fat from the roasting pan; set pan on the stove over high heat. Add wine, and stir using a wooden spoon to loosen any browned bits from bottom of pan. Boil until wine is reduced by half, about 5 minutes; add to stockpot. 4. Add 4 quarts cold water to stockpot, water should just cover bones; cover, and bring to a boil. Reduce heat to a low simmer; skim foam that rises to surface. Add bouquet garni. Cook 8 to 10 hours, skimming frequently. Add more water if at any time the surface level drops below the bones. 5. Prepare an ice-water bath. Strain stock through a fine sieve into a large bowl, and set the bowl in the ice-water bath. When cool, cover, and refrigerate overnight. 6. Discard the layer of fat on stock. Store, refrigerated, for up to 3 days, or frozen for up to 4 months.

3 Homemade Chicken Stock Makes 5 quarts 1 teaspoon whole black peppercorns 6 sprigs fresh dill or 2 teaspoons dried dill 6 sprigs fresh flat-leaf parsley 2 dried bay leaves 2 leeks, washed, white and pale-green parts only, cut into thirds 2 carrots, scrubbed, cut into thirds 2 stalks celery, cut into thirds 1 four-pound chicken, cut into 6 pieces 1 1/2 pounds chicken wings 1 1/2 pounds chicken backs 12 cups (two 48-ounce cans) canned low-sodium chicken broth 1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. 2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before sing, remove the layer of fat that has collected on the surface.

4 Roasted Fingerling Potatoes Reserved duck fat and skin 1 pound small fingerling potatoes, halved lengthwise 1. Place skin and fat in a small saucepan. Heat over medium heat, and cook until the fat has rendered. Remove from heat, and set aside. 2. Preheat oven to 450. Bring a medium saucepan of water to a boil. Add a large pinch of salt and potatoes. Cook for 3 minutes. Drain well. 3. Place a small rimmed baking sheet in the oven until hot. Remove, and pour about 2 tablespoons of the rendered fat onto the baking sheet to coat. Place potatoes, cut-side down, on baking sheet. Season with salt and pepper. Roast until golden brown and tender, about 25 minutes. Remove from oven, and season with salt and pepper; serve immediately.

5 Pomegranate Vinaigrette 1 1/2 teaspoons pomegranate molasses 1 1/2 teaspoons red-wine vinegar 1/4 cup extra-virgin olive oil 1. In a small bowl, whisk together pomegranate molasses and vinegar. Season with salt and pepper. While whisking, slowly drizzle in oil until emulsified. Sources: Dan Silverman Lever House Restaurant Park Ave. New York, NY Duck Breast Halves D'Artagnan Wilson Ave. Newark, NJ Pomegranate Molasses Kalustyan's

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