4 x 200g duck breast fillets, skin on
1 tablespoon sea salt
¼ teaspoon ground coriander seeds
¼ teaspoon Chinese five spice powder
¼ teaspoon freshly ground black pepper
Soft polenta and wilted spinach, to serve
1. To make the sauce, combine the juice, sugar, honey and star anise in a small saucepan and cook over medium heat for 10 minutes until the liquid is reduced by half. Stir in the pomegranate molasses. Strain into a jug and keep warm (or reheat in microwave if making ahead).
2. Meanwhile cut deep slashes in the duck skin. Combine salt, ground coriander, five spice and pepper and rub into the skin.
3. Barbecue or pan-fry the duck breasts, skin side down, over medium heat, for about 6 – 8 minutes or until skin is well browned. (If you start with a cold pan more of the fat renders down, resulting in a much crisper skin.) Turn duck breasts and cook, flesh side down for 1 – 2 minutes for medium-rare or longer if you prefer. Transfer to a warmed plate and cover loosely with foil and allow to rest for 5 minutes.
4. Cut the duck into thin slices and serve drizzled with the pomegranate sauce. This is delicious with soft polenta and wilted spinach.
Wine matching: the sauce has an acid kick which helps cut through the richness of the duck. Pinot noir is the natural accompaniment to duck but this dish has enough flavour to handle a merlot or even shiraz.
Cook’s note: Pomegranate molasses is a dark, thick, slightly acidic and fruity liquid made by boiling down fresh pomegranates.
Lyndey Milan is a multi-award-winning communicator, author, teacher and presenter on all things gastronomic. She is a much loved face in print, radio and on TV, appearing on the Kerri-Anne show on the Nine Network at least once a week and serving as Contributing Food Director of The Australian Women’s Weekly.
She has just released her first product, the Brilliant Cut Knife by Lyndey Milan, a knife which holds its edge and cuts with ease and precision.
This year she also released her seventh book Just Add Spice, a collaborative work with Ian ‘Herbie’ Hemphill. This follows ‘The Best Collection: Fast, Fabulous Recipes’ (New Holland) released last year.