Ten-pound Duck Recipe
“Ham Styled” Sonoma Pekin Duck Breast with Fuyu Persimmons, Pomegranate Coulis and Shiso.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat your oven to 375°F (190°C). Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck
In a skillet over medium-high heat, place the duck breasts skin-side down. Sear for about 6-8 minutes, until the skin is crispy and golden. Flip the duck breasts and cook for an additional 2 minutes.
- 3
Roast the Duck
Transfer the skillet to the preheated oven and roast the duck breasts for about 10-12 minutes for medium-rare, or until they reach your desired doneness. Remove from the oven and let rest for 5 minutes before slicing.
- 4
Prepare the Pomegranate Coulis
In a small saucepan, combine pomegranate juice, honey, soy sauce, and rice vinegar. Simmer over low heat until slightly thickened, about 5-7 minutes. Remove from heat and let cool.
- 5
Prepare the Persimmons
While the duck is resting, peel and slice the Fuyu persimmons into thin wedges.
- 6
Plate the Dish
On a serving plate, arrange the sliced duck breast, top with persimmon wedges, and drizzle with pomegranate coulis. Garnish with fresh shiso leaves.
