Pomegranate and thyme sauce for duck breast

COOK TIME
450 mins

TOTAL TIME
450 mins

Ingredients

Directions

1. 1

   For the demi-glace bones wash and dab dry. Peel, wash and roughly dice the carrots, celery and onions. Heat the oil in a large frying pan. Fry the bones over high heat until brown, turning them over.

2. 2

   Add the vegetables and onions and fry. Stir in tomato paste and sweat it.

3. 3

   Deglaze with wine and about 4 l of water so that the bones are covered. Bring to the boil and simmer at low heat for about 6 hours until thick. Use a skimmer to remove any foam that develops.

4. 4

   Wash the thyme and add the spices (except salt) about 1 hour before the end of cooking. Pour the demi-glace through a fine sieve (= pass through). Season to taste with salt.

5. 5

   Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Wash duck breasts, dab dry and cut the skin several times. In a pan without fat, first fry on the skin side for approx. 5 minutes, then on the meat side for 1-2 minutes.

6. 6

   Season with salt and pepper. Remove from the pan and cook in the hot oven for about 30 minutes. Pour off frying fat up to approx. 2 tbsp., set the pan aside.

7. 7

   For the sauce, halve the pomegranates. Remove the seeds from 2 halves and press out 2 halves. Wash the thyme, dab dry, chop and sauté in cooking fat. Deglaze with 200 ml demi-glace and pomegranate juice.

8. 8

   Bring to the boil and simmer for about 10 minutes. Add pomegranate seeds. Season to taste with salt, pepper and sugar.

9. 9

   Cut the duck breast open and serve with the sauce. Serve with green beans tossed in thyme-shallots butter.

Nutrition Facts

KCAL
380 kcal

CARBS
8 g

FATS
21 g

PROTEINS
33 g