Seared Duck and Roasted Acorn Squash with Pomegranate Sauce | MeatEater Cook
This might be my favorite recipe for wild duck breast because the flavors on this plate are so well rounded and full of variety, from the sweet and tart pomegranate sauce to the cayenne dusted acorn...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- 4 + duck breasts (depending on size/type of duck used), plucked with skin on
- 1 C. pomegranate juice
- 2 T. honey
- 2 T. clarified butter
- 1 shallot, sliced
- 1/4 C. port
- 1/2 C. chicken stock
- 2 acorn squashes
- cayenne powder
- salt & pepper
- oil for cooking acorn squash
- crumbled goat cheese
- fresh chopped mint
- pomegranate seeds
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