Seared Duck Breast with Pan Sauce
Watch Naomi Nachman and Aviva make this delectable duck dish here!
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.kosher.com.
Cooking tools:
- Whisk
- Mixing bowl
- Refrigerator
- Saute pan
- Stove
- Oven
- Instant-read thermometer
- Paper towel
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Fine-mesh sieve
- Saucepan
- Plate
- Mortar and pestle
Ingredients
- 2 duck breasts
- 1 quart water
- 1/4 cup Haddar Kosher Salt
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 small orange, sliced
- 1 and 1/2 cups Heaven & Earth Pomegranate Juice
- 1 tablespoon Gefen Honey
- 4 black peppercorns, cracked
- 1 star anise pod
- 1 Gefen Cinnamon Stick
- 2-inch piece of ginger, peeled and sliced
- 1/4 cup Baron Herzog Merlot or other red wine
- salt to taste
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