Breast of Duck with Pomegranate Molasses

Name: Breast of Duck with Pomegranate Molasses
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 2 tablespoons olive oil; 2 tablespoons water; 2 tablespoons pomegranate molasses; a pinch of ground cinnamon; 4 duck breasts, skin on

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a quick dish. We cook the duck medium-rare to pink and serve it with Okra with Pomegranate Molasses.

Ingredients

4 duck breasts, skin on
2 tablespoons olive oil
2 tablespoons

Europe
Spain
Main course
Spicy
Mediterranean
Gluten-free

Method

Preheat the oven to 220°C/425°F/Gas 7. Score the skin of the breasts in a criss-cross fashion, salt well and leave for 15 minutes.

When you are ready, place a large frying pan with a heat-resistant handle over a medium heat and add the olive oil. Place the duck breasts skin-sid