Following this recipe, you can deliciously fry duck breast on in the pan. Its main problem is a large amount of fat, which will need to be heated for a long time until the skin becomes as thin as paper and very crispy. This is what makes the duck a delicacy. And to balance its rich taste, for a few minutes until tender, duck breasts poured with pomegranate sweet and sour molasses. Pomegranate seeds add more juicy sauce astringency, and thyme will fill the dish with a fragrant aroma. Serve thinly sliced breast with pomegranate sauce and enjoy. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 duck breasts, make cuts in the form of a net on the skin
- 2 tbsp. pomegranate molasses
- 1 bunch fresh thyme
- 1 tbsp. pomegranate seeds
Recipes with similar ingredients: duck breast, pomegranate molasses, pomegranate, thyme
Recipe preparation:
- Sprinkle duck breasts with salt. Put them in the stewpan, large enough so that the breasts are not crowded there. Heat on moderately low heat to melt fat from the duck. Periodically remove fat from the stewpan, as it will accumulate a lot. This is a boring and long process, about 20-25 minutes.
- After the fat has melted and the duck skin is browned and will become crispy, once again remove excess fat from the pan. Increase fire to moderately strong and flip the duck to roast the pieces from below. As soon as they are browned, rotate the breasts again with the skin way down. Add pomegranate molasses and thyme to the pan. Cook until molasses will not begin to thicken and become viscous. Turn the duck over 2-3 minutes.
- Put the duck out of the stewpan and let it rest for 8-10 minutes. Take out a bunch of thyme and add pomegranate seeds. If the mixture very thick, add a few drops of water to make it more liquid.
- Once the meat is infused, slice it obliquely and serve by sprinkling with pomegranate molasses with grains.
