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- 2 ducks from @thecedarmarket breasts removed (4 breasts in total)
- 2 cups @liebersfoods Kosher for Passover pomegranate juice
- 2 medium shallots, diced
- 2-3 plums, sliced into thin wedges
- 2 oranges (blood orange if possible) sliced into supremes
- 1 sprig fresh rosemary
- Zest of 1 orange
- 1 tbsp salt
- 1 tbsp honey
- 2 cinnamon sticks
Recipe created for Cedar Market by: @Foodkidsandsleep
For me, anytime I see duck in the menu, it feels like a special occasion! I like to pull it out on Pesach as a treat, but to be honest, I think it’s pretty versatile and affordable the way I’ve formulated it… not to mention easy! It only takes one pan, and the fruit really pops. The plums stewed in the syrup take on a savory sweetness, while the blood orange adds a touch of acid to cut through the richness.
The dish is great as either an entree or appetizer, just change the duck portions to match the purpose. I use about 4 slices per plate which gave me 5 plates per duck (plus the two duck confit thighs). The skin retains a nice crisp by letting it get lacquered in the syrup; even though it gets wet, it’s still has got a crunch.
Cooking Instructions
Take the duck(s) and cut out the backbone and remove the breasts from the bone. Score the skin without cutting into the flesh and trim away any excess hanging fat.
Add the breasts (skin side down) to a cold pan and turn heat to low. Let it cook untouched, until the fat renders and the bottom of pan is covered in fat.
Add the rosemary and diced shallots to the pan and let the shallots turn translucent. Then add the pomegranate juice, honey, orange zest, salt and cinnamon stick.
Remove the duck breasts and turn up the heat. Add the sliced plums and oranges to the sauce; bringing the sauce to a boil until it bubbles.
Lower heat and add back the duck breasts (meat side down) into the syrup. Cook for 2 minutes and then flip and baste with the sauce again. Remove duck breasts and let rest for 5 minutes. Turn off heat and let sauce sit.
Slice the duck breast. Serve on plate of greens with the plums, the oranges and a generous drizzle of the syrup. Garnish with the cinnamon stick and enjoy!
