Persian Roasted Duck Breast with Pomegranate Sauce

Recipe from Iran for roasted duck breast served with a sauce made from broth, blended pomegranates, red currants and other ingredients.

Ingredients:

Rule for 4 servings: 4 pcs of breasts with skin on 4 pcs garnet fuck 2 pcs balls

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200 g of redcurrants 50 gchopped nuts 200 ml vegetable stock 50 ml olive oil 2 tbsp cane sugar 1/2 tsp of turmeric lemon juice from 1/2 lemon ground pepper salt

Procedure:

1. Chop the peeled onion finely, let the onion brown in some of the heated olive oil, then add the nuts and fry everything briefly, finally add the stock and simmer the base for the sauce for about 15 minutes
2. Remove the seeds from the cut pomegranates, set aside a tablespoon of seeds, mix the remaining seeds with the cleaned currants, lemon juice and sugar, strain the mixture through a sieve
3. Dry the rinsed duck breasts, cut the skin in several places (preferably on a needle), so that the fat is better rendered out of them, lightly salt and pepper the meat
4. Slowly roast the meat in the remaining hot oil on both sides (first roast the skin side) for about 15 minutes, remove the roasted duck breasts and add pomegranate puree to the fat
5.

Recommendation:

A suitable accompaniment to this dish is couscous.