Name: Duck Breasts with Pomegranate-Walnut Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters homemade veal stock or low-sodium canned beef stock; 177 milliliters homemade chicken stock or low-sodium canned chicken stock; 4 servings coarse salt and freshly ground pepper; 4 magret duck breast halves, trimmed, excess fat and skin reserved; 4 servings Roasted Fingerling Potatoes; 1 Tbsp fresh mint, chopped or leaves, for garnish; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 4 servings mixed greens, for serving, optional; 1 Tbsp extra-virgin olive oil; 1 mediums onion, finely chopped; 4 servings Pomegranate Vinaigrette; 3 Tbsps pomegranate molasses; 473 milliliters pomegranate seeds (2 pomegranates); 142 grams lightly toasted walnuts, finely chopped