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    Seared Duck Breast with Pomegranate Reduction

    Have you ever made duck before? Duck is one of those foods you would think takes a lot of preparation, time, and consternation. But it really doesn’t! No consternation at all! It’s just as easy as preparing your run-of-the-mill chicken, beef, or fish recipe.

    Actually, it’s easier to prepare than lean meat because it comes with a hefty layer of fat, which means it’s pretty impossible to mess up because it comes with a flavor and liquid lube package deal. Like, the hefty layer of fat is liquid lube for the meat while it’s cooking, keeping the breast nice and moist for optimal tenderness. Fat. It’s reaaaal good.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2


        •   2 duck breasts
        •   Salt and pepper
    2 tablespoons grapeseed oil or high temp cooking oil of choice

    For the Pomegranate Reduction:

        •   1 8- ounce bottle pure pomegranate juice
    1 tablespoon pure maple syrup
        •   Pinch cinnamon
    1/8 teaspoon kosher salt


    Prepare the Pomegranate Reduction:

    1. Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
    2. Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.
    3. Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.

    Sear the Duck Breast:

    1. Preheat the oven to 350 degrees F.
    2. Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you don’t want to cut into the flesh of the meat.
    3. Sprinkle both sides of the meat with salt and pepper.
    4. Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
    5. Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
    6. Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.
    7. Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.
    8. Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
    9. Use tongs to place duck breasts on a cutting board.
    10. Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
    11. Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.

    NOTES: *For a rarer piece of meat, skip the oven process and serve immediately after searing the duck.

    This great family recipe is thanks to The-Roasted-Root Recipes at https://www.theroastedroot.net/seared-duck-breast-pomegranate-reduction/






      Scallops and Sauce, Garlic Cream

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4

      Fish Topper: Use Garlic Cream Scallops & Sauce to top salmon, filet of sole, cod, or haddock.

      Cheese: Finish with a spoonful or two of shredded Parmigiano Reggiano to create an Alfredo, or 2 tablespoons of shredded Jarlsburg to make a Mornay sauce.

      Mushrooms: Sauté a few mushrooms, then add Scallops & Sauce for the perfect Mushroom Garlic Cream Sauce.

      Steak Topper: Finish on a steak and add a tablespoon of demi-glaze along with a teaspoon of peppercorns.

      Pesto: Add a couple spoonfuls of pesto for an interesting twist.

      Bacon: Adding a couple tablespoons of crispy bacon makes a deliciously simple Carbonara sauce.

      Risotto: Pair with a pesto, pea, or asparagus risotto.

      Peppers: Julienne & sauté a few red and green peppers, adding a pinch of cheese to make an à la King.

      Tomato: A spoonful of any tomato sauce along with a pinch of fresh diced tomatoes creates a Rose sauce.

      This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-uses-and-applicati/

      Scallops and Sauce, Garlic Cream

      Two ways to cook this simple Scallops recipe, by stove-top or microwave.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


      To cook by using Stove-top:

      1. Remove frozen scallops from all packaging and place in a single layer in sauce pan.
      2. Place on medium-high heat and stir occasionally for 6-8 minutes, or until scallops are cooked.
        (Adjust sauce consistency by adding a splash of cream or milk while heating.)
      3. Let rest 1 minute before serving.

      To cook by using Microwave:

      1. Remove frozen scallops from all packaging. Place scallops in a two-cup microwave safe dish.
      2. Cover and cook for 2 minutes. Stir, cover and cook for another 2 minutes.
      3. Let rest 1 minute in the covered dish before serving.

      This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-cooking-instructio/

      Apple, Bacon, and Duck Breast Salad

      I love the idea of a good salad. They are simple to put together, and can be immensely satisfying under the right conditions. For me, a salad should be about varying tastes and textures, while still fairly satiating; after all, nothing’s worse than sitting down to 15 minutes of chewing and not feeling satisfied. In terms of satiety, duck breast is pretty high up there – it only takes a little to feel full, especially compared to something leaner like chicken breasts.

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •   3 tbsp olive oil
          •   2 tbsp red wine vinegar
          •   1 pinch pepper
          •   1 pinch fresh parsley, chopped
          •   2 dashes salt, more to taste
          •   6oz bacon, sliced
          •   2 duck breasts
          •   salt and pepper to season
          •   2 heads romaine lettuce, chopped
          •   2 apples, thinly sliced


      1. Combine the vinaigrette ingredients and stir until well-mixed, then set aside. Score the duck’s fat in a crisscross pattern, being careful not to pierce the meat. Season the duck breasts with salt and pepper, then set aside. Cook the bacon until crispy, about 8 minutes, then set aside to drain on paper towels.
      2. Preheat the oven to 400F. Place the duck breasts skin-side-down in a cold skillet, then turn the heat on to med/high. Sauté until the skin is crispy and golden, about 10 minutes, reducing heat as needed to prevent splattering. Flip and sear for one more minute, then transfer the skillet and breasts to the oven and roast until cooked to your liking, about 4 minutes for medium and 7 minutes for medium-well (see note below about doneness). Remove from the oven and skillet, and set aside to rest while you prepare the rest of the salad.
      3. Re-stir the vinaigrette then toss it with the lettuce. Divide the lettuce into four bowls then divide the bacon and apple sliced into the bowls. Thinly slice the duck breasts then distribute the breast pieces onto the salads, then serve.

      This great family recipe is thanks to The-Domestic-Man Recipes at https://thedomesticman.com/2014/12/23/apple-bacon-and-duck-breast-salad/

      Barramundi and Pumpkin Salad

      For a healthy well-balanced salad that packs a punch try this barramundi and roast pumpkin dish, topped with yummy goats cheese and crunchy chickpeas!

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 35 minutes
          •    Yield: Serves 4


          •   600g pumpkin, peeled, chopped into 2cm pieces
          •   400g can chickpeas, drained, rinsed
          •   2 teaspoons mild paprika
          •   1/3 cup extra virgin olive oil
          •   1 bunch baby beetroot, trimmed
          •   2 teaspoons lemon pepper
          •   500g skinless boneless barramundi fillets, cut into 10cm lengths
          •   140g bag chopped kale
          •   1/4 cup lemon juice
          •   1 teaspoon wholegrain mustard
          •   2 tablespoons pepitas, toasted
          •   80g goat’s cheese, crumbled


      1. Preheat oven to 220C/200C fan-forced. Line a two baking trays with baking paper.
      2. Combine pumpkin, chickpeas, paprika and 1 tablespoon oil in a large bowl. Season with salt and pepper. Place on one prepared tray in a single layer. Brush beetroot with 1 tablespoon of the remaining oil. Wrap beetroot individually in foil to enclose. Place on remaining tray. Roast for 30 to 35 minutes or until pumpkin and beetroot are tender.
      3. Meanwhile, combine 1 tablespoon of the remaining oil and lemon pepper in a medium bowl. Add fish. Turn to coat. Heat a large frying pan over medium-high heat. Cook fish for 3 minutes each side or until golden and cooked through. Rest, covered, for 5 minutes. Flake into large pieces.
      4. Place kale in a colander. Pour over a kettle of boiling water. Rinse under cold water. Drain.
      5. Peel beetroot. Halve lengthways. Whisk remaining oil, lemon juice and mustard in a bowl. Place kale on a large serving platter. Top with beetroot, pumpkin, chickpeas and fish. Drizzle with dressing. Serve sprinkled with pepitas and goat’s cheese.

      This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easter-barramundi-pumpkin-salad/KoTz17c5