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   mediumsized white onion
40   fresh mint leaves
1/2 cup  fresh cilantro leaves
2 tsp  kosher salt
2 tsp  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 cup  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 tsp  kosher salt
 
put all the ingredients in a blender and blend until smooth. 
use within several hours. 
makes : 1 cup. 
 
 
 
-- 
old magic 1 
 
 
 
-- 
(ID: 3461) Mirror: rec.food.recipes: Tue, Feb 22, 2005


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