Why not plump for Duck as your seasonal bird this year? Serve with a pomegranate and chestnut Sauce for a delicious alternative to the traditional Christmas dinner
Ingredients
- 4 duck breasts, skin scored, rubbed with salt
- 2 cloves garlic, peeled and squashed
- 2 sprigs of thyme
- 1 small onion, peeled and finely sliced
- 100g (3½oz) peeled, cooked chestnuts (half a pack)
- 2 tablespoons sherry
- 200ml (7fl oz) chicken stock
- Freshly ground black pepper
- 100g (3½oz) pomegranate seeds, from 1 pomegranate
WEIGHT CONVERTER
Method
- Set the oven Gas Mark 4 or 180°C. Put a roasting tin in the oven to heat up. Heat a frying pan, add the duck, skin-side down, and cook over a medium heat for about 5 minutes to colour the skin dark brown. Put meat in the hot tin, skin-side up, add garlic and thyme, and spoon in 2 tablespoons of the hot duck fat. Pour rest of fat into a small pot and set aside.
- Cook the duck breasts for 20 minutes. Remove from the oven, transfer to a warm plate, cover loosely with foil and leave to rest for 10-15 minutes while you make the sauce.
- Heat a frying pan containing the fat and juices from the roasting tin. Add the onion and the crushed, roasted garlic and cook for 10 minutes, until browning. Add chestnuts, then sherry and stock. Bring to the boil and reduce for about 5 minutes, until the sauce thickens. Season.
- Slice the meat thinly and divide between 4 hot plates, serving with roasted wedges of butternut squash or sweet potato and fine green beans. Reheat the sauce, add the pomegranate seeds, then spoon over the duck.
Top Tip for making Duck with Pomegranate Chestnut Sauce
Choose Pomegranates that are heavy for their size, plump and rounded.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Pepper sauce recipe
This classic pepper sauce recipe is much easier to make than your may think. With plenty of flavour and a tangy kick, this sauce is ideal drizzled on a steak
By GoodtoKnow Published
-
Pesto-roasted butternut squash
Make our pesto-roasted butternut squash recipe, a veggie highlight packed with plenty of flavour. This easy roasted butternut squash is perfect for sharing!
By GoodtoKnow Published
-
Spicy butternut squash mash with lentils
Try this flavoursome butternut squash. Add red lentils, chillis and cumin seeds to make this tasty dhal mash...
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Mary Berry's Ultimate Christmas: Recipes, guest stars and where to watch
BBC viewers can enjoy a slice of Mary Berry's Ultimate Christmas in December, with the British chef sharing recipes, tips and tricks to cooking the perfect Christmas dinner.
By Emily Stedman Published
-
Is Blue Lights based on a true story? The new BBC drama is making a splash
Is Blue Lights based on a true story? As the BBC brings another gripping police drama to our screens, we delve into the origins of the gritty plot.
By Lucy Wigley Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published