Subj : Nat Pomegranate Month -
To   : All
From : Dave Drum
Date : Tue Nov 08 2022 14:39:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pomegranate-Glazed Duck w/Cherry-Pear Chutney
 Categories: Poultry, Fruits, Vegetables, Citrus
      Yield: 4 Servings
 
      6 lb Duckling; giblets reserved
           - for another use
      1 ts Kosher salt
    1/2 ts Fresh ground black pepper
      1    Orange; peeled, quartered
      1    Head garlic; papery skin
           - removed, top trimmed
      2    Celery ribs; in 2" pieces
      2 c  Pomegranate juice
    1/4 c  Granulated sugar
      1 tb Chopped fresh thyme

MMMMM--------------------CHERRY-PEAR CHUTNEY-------------------------
      1 tb Select olive oil
      1    Shallot; chopped
      6 lg Firm, yet ripe pears; cored,
           - chopped in 1/2" cubes
      2 c  Frozen sour cherries
    1/2 c  Packed brown sugar
      2 tb Aged red wine vinegar
      4 ts Grated fresh ginger
    1/2 ts Kosher salt
    1/4 ts Fresh ground black pepper

MMMMM--------------------------GARNISH-------------------------------
           Orange slices
           Pomegranate seeds
           Fresh thyme
 
  MAKE THE CHUTNEY: In a large saucepan, heat olive oil over
  medium heat. Cook shallot in hot oil until softened, about
        3    minutes.
  
  Stir in pears, cherries, brown sugar, vinegar, ginger,
  salt and pepper. Bring to boiling; reduce heat. Simmer,
  uncovered, for 10 to 15 minutes or until slightly
  thickened (chutney will thicken as it cools). Cover and
  store in the refrigerator for up to 3 days.
  
  MAKE THE DUCK: Preheat oven to 350++F/175++C.
  
  Rinse duckling body cavity; pat dry. Skewer neck skin to
  back; tie legs to tail with 100% kitchen string. Place
  duckling, breast-side up, on rack in shallow roasting pan.
  Prick skin generously. Season outside and inside of
  duckling with salt and pepper. Stuff orange quarters,
  garlic and celery into cavity of duck.
  
  Roast duck, uncovered, for 1 1/2 to 2 hours or until the
  drumsticks move easily in their sockets. Juices might
  still appear pink.
  
  Meanwhile for glaze, in a large saucepan bring pomegranate
  juice and sugar to boiling. Cook, uncovered, over medium
  heat about 20 minutes or until reduced to 1/2 cup,
  stirring frequently. Remove from heat. Stir in chopped
  thyme.
  
  Brush glaze over duck several times during the last 30
  minutes of roasting. Remove from oven; cover with foil and
  let stand for 15 minutes.
  
  Place orange slices on platter; arrange duck on top and
  sprinkle with pomegranate seeds and fresh thyme. Serve
  duck with Cherry-Pear Chutney.
  
  From: http://http://www.hy-vee.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Any self-respecting Italian would sooner eat spaghetti from a can!
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