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1
Heat a medium saute pan over medium-high heat and add the oil.
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2
Cut a crosshatch pattern into the skin of the duck breasts.
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3
Be careful to not cut through to the flesh.
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4
Season the skin side with the curry and the flesh side with salt.
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5
Place in the pan, skin side down.
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6
Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes.
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7
Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare.
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8
Once cooked, remove from the pan and allow the meat to rest for 5 minutes.
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9
Make the sauce in the same pan used for the duck.
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10
(Wipe out the pan if you have burned bits on the bottom, and add some butter.)
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11
Place the pan over medium-high heat and add 1 tablespoon butter.
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12
Deglaze the pan with the pomegranate juice.
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13
Allow the juice to simmer and reduce by half.
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14
Turn off the heat and stir in the remaining 2 tablespoons butter.
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15
Taste and season with a pinch of sugar if the sauce tastes too tart.
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16
When plating, slice the duck breast thinly and spoon the warm sauce over the duck.
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17
Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables.
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18
Peel and slice the sweet potatoes into 1/2-inch pieces.
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19
Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt.
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20
Bring the water to a boil over medium-high heat.
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21
Cook the potatoes until fork tender, about 13 minutes.
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22
Stick a fork in a potato piece and if it goes in easily, it's done.
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23
Drain the potatoes well.
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24
Transfer them to a food processor and blend until smooth.
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25
Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt.
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26
Blend again until everything is well combined.
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27
Transfer to a bowl and let cool for 1 minute.
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28
Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates.
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29
If piping, cut a hole in the tip and pipe onto the plate.
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30
Heat a saute pan over medium heat and add some oil.
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31
Saute the julienned vegetables and season with salt and pepper.
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32
Cook until the vegetables are just softened, 3 to 5 minutes.
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33
Taste a bite and cook for another minute if the vegetables are still hard.
