Duck Breast with Roasted Figs and Pomegranate Molasses
Duck Breast with Roasted Figs and Pomegranate Molasses
Author: The Blue Jean Chef, Meredith Laurence
Serves: 2
This recipe shows you how to make pomegranate molasses, but if you can find a bottle of pomegranate molasses in your grocery store (many middle-eastern groceries have this readily), then you can skip step one and go straight to step two!
Ingredients
- 2 cups fresh pomegranate juice
- 2 tablespoons lemon juice
- 3 tablespoons brown sugar
- 1 pound boneless duck breast
- 6 fresh figs, halved
- olive oil
- salt and freshly ground black pepper
- thyme sprigs, to garnish
Instructions
- To make the pomegranate molasses combine the pomegranate juice, lemon and brown sugar in a medium saucepan. Bring the mixture to a boil, lower the heat and simmer for 25 minutes until the mixture is thick and coats the back of a spoon. The molasses will thicken as it cools. You can also find bottled pomegranate molasses in specialty grocery stores.
- Pre-heat the air fryer to 400°F.
- Score the duck breast to render the fat by making four slits across the skin of the duck diagonally with a sharp knife. Then make four slits into the skin in the opposite diagonal direction. Season the duck generously with salt and freshly ground black pepper.
- Place the duck breast, skin side up into the air fryer basket. Air-fry the duck at 400ºF for 8 minutes. Flip the duck breast over and air-fry at 400ºF for an additional 4 minutes for rare, 5 minutes for medium and 6 minutes for medium-well. Flip the duck back over to skin side up and air-fry for 1 minute to crisp the skin. Transfer the duck breast to a cutting board and let it rest for a few minutes.
- Drizzle the figs with a little olive oil and season with salt and freshly ground black pepper. Toss the figs into the air fryer basket and air-fry for 5 minutes while the duck rests.
- Slice the duck breast on the bias and divide between two dinner plates. Drizzle the warm pomegranate molasses over the duck and serve with the roasted figs on top. Garnish with sprigs of fresh thyme.
