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…