The worst thing about the holiday season is how so many fine winter ingredients like pumpkin and pomegranate are overused and mixed together in horrific sounding combinations. Guilty, guilty, guilty.
The Rules: Submit an original recipe in any category for a chance to win
The Prize: One grand prize winner will receive $1,000 cash and each of the nine (9) finalists will receive $100 cash.
“Better Recipes 2005 Annual Recipe Contest”
The Entry: Seared Duck with Pomegranate Pumpkin Sauce
1/2 pound hazelnuts
1/2 cup canned pumpkin
1 teaspoon salt
3 cups pomegranate juice
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
1 tablespoon butter.
4 boneless duck breast halves with skin (about 1 1/2 pounds)
Pomegranate seeds and chives for garnish
Serve with 4 cups of cooked rice
Preheat oven to 450°F. Roast hazelnuts in a single layer on a baking sheet for 10 minutes. Rub skins off with a kitchen towel. Finely chop toasted hazelnuts in a food processor. Add salt, pomegranate juice, sugar, cinnamon, canned pumpkin and saffron water. Blend to create a smooth sauce. Transfer sauce to a pot and simmer for 40 minutes over low heat. Stir occasionally. Mix one tablespoon of butter into the sauce. Sauce can be made the day before, simply re-heat when ready to serve.
Score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over, transfer skillet to oven and roast for 5 minutes until duck is medium-rare. Transfer duck to cutting board; cover loosely with foil. Let stand until sauce is re-heated.
To serve, cut duck breasts crosswise into 1/2-inch-thick slices; serve over rice and top with Pomegranate Pumpkin Sauce. Garnish with pomegranate seeds and chives.
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