This is a Renaissance-inspired recipe from the Veneto, known in the local dialect as paeta al malgarano. If you are not in the mood to roast a turkey, you might try the pomegranate sauce with duck, as its rich meat and skin are wonderful with this tart-sweet mixture. Cornish hens, poussins, or even a large roasting chicken would work as well. Garnish the plate with a sprinkling of ruby red pomegranate seeds if they are in season, and serve with saffron-tinged risotto and sautéed spinach, for the joy of color, or Braised Radicchio with Balsamic Vinegar or Slow-Roasted Onions with Aged Balsamic Vinegar.
Rinse the turkey and pat dry. Place on a rack in a roasting pan.
In a small bowl, combine the reduced pomegranate juice or pomegranate molasses, orange juice, and
While the turkey is resting, make the sauce: In a small saucepan, combine the reserved pomegranate mixture, the reduced stock, and orange zest over low heat and simmer for a few minutes. Season to taste with salt and pepper.
Carve the turkey and arrange on a platter. Spoon the sauce over the meat, and garnish with the pomegranate seeds, if desired. Serve at once.
A Merlot or Valpolicella from the Veneto is a superb match for the bird. Look for Valpolicella producers such as Bussola, Allegrini, Corte Sant’Alda, and Tenuta di Sant’Antonio. If you prefer an Amarone, try one from Allegrini, Bussola, or Quintarelli. You might even try a Barbera, a Dolcetto, or a ripe fruity Zinfandel.
You can substitute 2 ducks (
© 2004 Joyce Goldstein. All rights reserved.