Saturday, February 5, 2011

Pomegranate-Glazed Duck Breast Tacos

Poor little blog ... so neglected. I've been so very, very busy with the restaurant - and it won't even be open for another week and a half! I'll try to make an effort, though; it's not like I won't be working with food every day.

So, since the restaurant IS opening up very, very soon, I thought I would take advantage of my husband as guinea pig and try out some specials that have come to mind. Thus, tonight's dinner and I give you Spicy Pomegranate-Lacquered Duck Breast Tacos.

I love the Mah Wah duck breast especially for its texture, although it's pretty good all-around. But perhaps because I never ate a lot of duck, I rarely do much with it - and so this was a perfect opportunity.

My restaurant is Mexican, but I'm staying as far away from overstuffed burritos, refried beans and numbered platters as possible. There are no piñatas hanging from the ceiling, nor any sombreros on the walls. Its a place that calls out for some specials like, well, the spicy pomegranate-lacquered duck breast tacos.

These were slightly time consuming, but really only in terms of marinating. They turned out to be absolutely delicious, though; the spiciness of the peppers matches the sweetness of the pomegranate perfectly. Plus, they're a great excuse to whip up some queso fresco, which I love. So, totally worth a try - yummy!

Spicy Pomegranate-Lacquered Duck Breast Tacos (serves two starving folks or four not)

1 May Wah duck breast, defrosted
1 16 oz. bottle POM pure pomegranate juice
1 heaping tsp. sugar
1 poblano pepper, roasted then peeled, deseeded and sliced
2 serrano or jalapeño peppers, roasted then peeled, deseeded and sliced
1/2 yellow onion, thinly sliced
olive oil

small corn tortillas
simple guacamole or avocado puree
queso fresco

Thinly slice/shred the duck breast and put it in a bowl; add pomegranate juice and allow to marinate, stirring occasionally, for several hours. Meanwhile, prepare the peppers. Roast them either under the broiler or over the gas, then wrap in plastic and cool before slipping off the skin (and washing out the seeds). Slice and set aside. Slice the onion.

Drain the duck into a saucepan and set aside; add sugar to the juice and, over high heat, boil to reduce till you have about a quarter cup of syrup. Set aside.

Heat oil in a pan; add onions and allow to cook for about three minutes, then add peppers and duck. Over high heat, saute till beginning to crisp. Pour atop reserved syrup. Reduce heat, stir and simmer about three more minutes. Remove from heat.

In another pan or on a griddle, heat a small amount of oil and then add corn tortillas. Let them cook till bubbling and browning, flipping halfway.

To plate, place the duck mixture in the middle of the tortilla; top with avocado puree and queso fresco. Serve. Go back for more.