Lavender Duck Breast with Red Cabbage, Pomegranate & Beets - Recipe Finder
Lavender Duck Breast with Red Cabbage, Pomegranate & Beets
Top Chef Masters, Season 2, Episode 1, Elimination Challenge
Ingredients
- 4 Duck Breasts
- 2 tbsp. Dried Lavender
- 1 tbsp. Coriander Seed
- 1 tsp. Fennel Seed
- 1/2 tsp. Peppercorns
- Zest of 1/3 Orange
- 1/2 tsp. Cinnamon
- 1 1/2 tsp. Salt
- 2 tbsp. Butter
- 1/2 head red cabbage, torn
- 1 tbsp. fresh Ginger, grated
- 1/2 Shallot, chopped
- 1/2 cup Pomegranate Juice
- 1 tbsp. Pomegranate Molasses
- 1 tsp. salt
- Duck Stock
- 3 small Golden Beets (roasted, peeled & sliced)
Directions
1. Score the skin of the duck breasts.
2. Combine the rubbings and grind in a spice grinder.
3. Rub on duck breasts and cook skin side down over medium-low heat until well browned. Remove from heat.
4. Melt butter, add ginger and garlic. Add cabbage, pomegranate juice and molasses.
5. Cook down, season, and add beets. Cook for another 5 minutes.
6. Strain cabbage and add liquid to duck stock.
7. Reduce and add butter, season.
8. Put cabbage and beet on plates.
9. Slice duck and lay over.
10. Drizzle with sauce and sprinkle with pomegranate seeds.
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