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1 duck, either whole or split up the breastbone and pressed flat
Begin by seeding the pomegranates, and squeeze most of the seeds in a potato ricer to extract their juice.
Chop the onions and lay them in a broad-bottomed pot. Sprinkle them with olive oil and sauté them; after a minute or two add the duck and sauté it too, turning everything about frequently, until the duck is browned on all sides.
Sprinkle the wine into the pot and cook over a brisk flame until it evaporates, then reduce the flame and cook gently until the duck is done, adding a little warm water or broth if it looks as if it is drying out.
When the duck is almost done, heat the pomegranate juice in a pan. Remove the duck to a platter and cut it up. Blend most of the onions and pan drippings. Degrease the blended drippings by brushing their surface with a rolled piece of absorbent paper and stir them into the pomegranate juice.
Check seasoning, add a little sugar if need be, and pour the sauce over the duck, garnishing everything with the reserved pomegranate seeds and onion pieces.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
2 medium sized onions, finely chopped
2 pomegranates
1/2 cup port
Olive oil
Salt and pepper to taste
Sugar to taste