Duck and Pomegranate Tacos

Discussion in 'Food and nutrition' started by Old Magic1, Feb 22, 2005.

  1. Old Magic1

    Old Magic1 Guest

    Duck and Pomegranate Tacos

    Pomegranates are a Spanish import to Mexico, where people have taken to them
    because they are both sweet and brightly colored. This recipe uses a
    tenderizing and flavorful marinade of pomegranate juice and mint. When
    pomegranates are out of season, pomegranate molasses (available in Middle
    Eastern groceries) is a good substitute. If you do not have access to a
    middle eastern grocery store or you just want to make your own and can get
    pomegranate juice, use the recipe below.

    4 large boneless duck breasts (about 2 pounds each), skin on
    Mint Recado (see recipe below)
    1 cup pomegranate juice or cranberry juice, or 1/4 cup pomegranate molasses
    mixed with 3/4 cup water (see recipe below)
    Oil for grill
    Small corn tortillas, heated
    2 scallions, white and green parts, chopped
    Charred Habanero salsa (see recipe below)

    Score skin side of duck breasts in several places.
    Place them, skin side down, in a cold saute pan and put over low heat.
    Slowly render fat from breasts, about 10 minutes.
    Remove duck breasts to a large, nonreactive bowl; pour fat into a jar and
    reserve for other uses.
    Add the recado and pomegranate or cranberry juice to duck and mix well.
    Cover, refrigerate, and let marinate overnight.
    Light the grill and let burn down to a medium fire.
    Oil grill.
    Remove duck from marinade and shake off excess.
    Start to grill duck, skin side down, then turn and cook second side.
    Duck should be done to medium rare in about 5 minutes.
    Do not overcook.
    Chop meat coarsely and wrap in tortillas with chopped scallions and salsa.
    Serves : 4

    Mint Recado

    This brightly flavored recado marries well with game birds, rabbit, venison,
    goat and lamb and is also very nice on fish such as fresh grouper, red
    snapper or sea bass. Cut slashes in the meat or fish and press the recado
    into the flesh. Let sit an hour or so, covered and refrigerated, before
    grilling.

    1 medium-sized white onion
    40 fresh mint leaves
    1/2 cup fresh cilantro leaves
    2 teaspoons kosher salt
    2 teaspoons freshly ground black pepper
    8 whole allspice, freshly ground

    Finely chop the onion, mint, and cilantro together by hand or pulse together
    in a food processor.
    The ingredients should all be chopped the same size.
    Transfer to a bowl and mix in the salt, pepper, and allspice.
    Use immediately.
    Makes : about 3/4 cup

    Home Made Pomegranate Molasses

    3 cups pomegranate juice (if there is added sugar in your juice, reduce the
    sugar called for in this recipe)
    1/2 cup lemon juice
    1/2 cup sugar

    Combine all ingredients.
    Simmer and reduce until there is only 1 cup of liquid remaining.
    Chill.
    Makes : 1 cup

    Charred Habanero Salsa

    4 Roma (plum) tomatoes, pan-roasted until blistered, deeply browned, and
    soft
    4 Habanero chiles, pan-roasted until dark brown, then seed cores removed
    1/4 cup water
    1/8 teaspoon kosher salt

    Put all the ingredients in a blender and blend until smooth.
    Use within several hours.
    Makes : 1 cup.



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    Old Magic 1



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