Seared Duck Breast with Pomegranate-Wine Gastrique
- 4 duck breasts (skin on)
- 1 tbsp extra virgin olive oil
- 2 tsps garam masala
- 1/2 tsp sea salt
- fennel pollen (for garnish)
- 4 cups pomegranate juice
- 2 cups red wine (Le Cuvier 2016 Grenache recommended)
Seared Duck Breast
Rinse duck breasts, remove excess fat and pat dry. Season with Garam Masala and sea salt.
Heat a cast iron pan with 1 tablespoon extra virgin olive oil and sear duck breasts skin side down until golden and crispy. Flip and continue to sear for another 2 minutes. Remove from pan and allow to rest before slicing. Rare to medium rare cooking is suggested for this dish, but could be adjusted based on preference by cooking longer.
Combine pomegranate juice and red wine in a pot and bring to a boil. Reduce heat to medium and keep liquid at a gentle boil until it thickens. Remove from stove and let cool for at least an hour.
Slice duck breast, top with pomegranate - wine gastrique and finish with a touch of fennel pollen.