- 4 whole cloves
- 1/8 teaspoon cardamom
- 2 duck breasts (6-8 oz. each)
- Kosher salt and freshly ground pepper
- 2 Tablespoons Pomegranate Balsamic Condimento
- 2 Tablespoons pomegranate molasses (available at some Wal-Marts and other markets)
- 2 Tablespoons white vermouth
- 1 large orange, juiced
- 1 Tablespoon honey
- 1 cinnamon stick
- When the fat on the duck breasts looks cooked through and crisp, turn off the heat and remove the breasts from the pan. Pour off all the liquid into a bowl for future use, if desired, cover and refrigerate. Return the breasts to the pan, this time with the fat side up and brush lightly with the pomegranate syrup. Put the pan in the oven for 5-7 minutes until the internal temperature reaches your goal. For medium rare breasts, which are dark pink or magenta in color, the temperature should be about 130 degrees. The USDA standard is 160 degrees, so if you like your meat well-done the meat should be cooked a few minutes longer and the meat will look brown throughout.
- While the fat is rendering, mix the rest of the ingredients in a small saucepan and simmer for 5 minutes. Turn off the heat and set aside.
- Preheat oven to 400 degrees Fahrenheit.
- With the duck breasts fat side up on a cutting board, use a small sharp knife to cut crisscross marks through the fat but not through the meat. Season liberally with salt and pepper.
- Place the duck breasts fat side down in a large frying pan. Turn the heat to low. Cook the duck breasts on very low heat for 10-15 minutes, letting the fat render out. Be sure to keep the heat low so the fat doesn't flare up or spit out of the pan. The purpose is to just render off the fat and not cook the breasts too much.
- Remove the duck breasts from the oven, place on a cutting board, and tent with foil to rest for a few minutes. Brush again with the glaze (rewarmed if necessary) and slice very thinly.
- Serve immediately.
- NOTE Delicious served with root vegetables on the side.