Spanish Christmas recipes. Part III
Here we are the last Spanish Christmas recipe: duck in rosé and pomegranate sauce
A “have-a-go” recipe as it is one of my mum requirements for Christmas menu. I like duck meat, a tasteful meat with a rich flavour and a firm texture. It works well with rosé wine so I decided to make a sauce with rosé wine and pomegranate to counteract the sharp flavour of the fruit and the wine with the sweetness of the onion sauce.
For 4 people
4 duck tights
1 glass of rosé wine
Extra virgin olive oil
1.- Preheat the oven at 200°C
2..- Remove the fat from the duck tights. Season them with salt and black pepper.
3.- Place the tights on a baking tray and put them in the oven for 15 minutes.
4.- Chop the onion and cook it in a small frying pan over a low heat with a few drops of extra virgin olive oil. Season it with a pinch of salt.
5.- Once it becomes golden, add the glass of rosé wine and simmer it until the alcohol evaporates, then blend it with a hand blender.
6.- Cut in halves the pomegranate. Take one-half and with a wooden spoon, hit the rind to lose the pomegranate beans.
7.- After 15 minutes, take the duck out of the oven. Pour the sauce and sprinkle the pomegranate. Take it in the oven again and cook it for 10 minutes.
8.- Serve it on a plate with apple compote.
A wine suggestion: a rosé Loire. Here you have a review about this wine from the Cambridge Wine Blogger.
And yes, we need a dessert. I am working on it. I hope it comes soon…
If you want the first and second recipe, you have the recipes of the chestnut soup and the clams in green sauce. Enjoy it and happy Christmas!