Duck Breast with Pomegranates and Marsala
Region: Italy
Category: Fowl
Season: Fall
Difficulty: Labor Intensive

This rich, special occasion preparation for a large dinner party, finds it's inspiration in the aristocratic cooking of Sicily from yesteryear.  It's a dish you would want to make in October or November when pomegranates are in season.   I call for a very particular kind of duck, Muscovy duck, that has darker, redder meat then most Long Island ducks found in the supermarket, and it has less fat which makes it ideal for this recipe.  The recipe is adapted from my book Cucina Paradiso (Simon and Schuster, 1992).

[photo: Clifford A. Wright]

Yield: Makes 10 servings
Preparation Time: 1:30 hours

3 large pomegranates

2 cups dry Marsala wine

3 tablespoons finely chopped fresh mint

Salt and freshly ground black pepper to taste

5 boneless Muscovy duck breast halves (about 4 pounds), cut in half widthwise

10 thin slices pancetta

6 tablespoons extra-virgin olive oil

24 tablespoons (3 sticks) unsalted butter

36 fresh sage leaves

Zest of 6 oranges, cut into 1/4-inch slices without the pith

1. Roll the pomegranates on a surface while pressing down to loosen the seeds.  Remove the peel and extract the seeds discarding the pith.  Put the pomegranate seeds in a deep bowl and pour enough Marsala over them to cover.  Sprinkle with 2 tablespoons mint.  Mix and set aside for 1 hour.

2. Salt and pepper the duck breasts on both sides.  Drain the pomegranate seeds, saving the seeds and juice.  Wrap each duck breast in a slice of pancetta, pressing it into the skin if the pancetta seems to be falling off.

3. In a large skillet that can fit all 10 duck pieces, melt 6 tablespoons of butter with the olive oil and 6 sage leaves over high heat, then cook the duck breasts until very brown, about 5 minutes, turning once.  Pour off excess duck fat. Reduce the heat to low and add the remaining sage leaves and the pomegranate seeds and about 1/2 cup of the reserved Marsala marinade.  Cook for 1 minute, shaking the skillet.  Save all the juices from the skillet.  (The duck breasts can be prepared ahead of time up to this point).

4. When you are ready to serve, preheat the oven to 375 degrees F. 

5. Arrange the breasts on a roasting pan and bake for 7 minutes.   Remove the pan and spoon the remaining Marsala not used for the marination over them and spread 12 tablespoons of the remaining butter over the breasts.  Pour the reserved pan juice over the breasts to coat them and bake for another 5 minutes.

6. Meanwhile, in a medium-size skillet, melt the remaining 6 tablespoons butter over medium heat, then cook the reserved orange peel for 5 minutes, gently pushing them around the pan.  Remove the orange peel with a skimmer or slotted spoon and set aside.

7. Transfer the duck breasts to a cutting board and slice on the bias then arrange the slices in order on the large serving platter and spoon some pan juices and loose pomegranate seeds over the duck.  If the pancetta has fallen off, cut the slices into pieces and arrange on the side of the platter.  Sprinkle the orange peel over all the duck breasts and serve. (You can also serve each duck breast half whole, which is easier if not as elegant).

Variation: 

Note: 

Posted: 12/14/2006