Sunday, November 30, 2008
I adore pomegranates, but until recently I had never done anything with them except toss the seeds in a winter salad along with some gorgonzola and toasted pecans (YUM!).
Just a few weeks ago, I even painted my living room pomegranate red (seriously, that's the color of the paint chip). So when I read about the POM Wonderful recipe contest in the Foodie BlogRoll newsletter, I was intrigued.
POM Wonderful is giving away $5,000 to the best blogger recipe and the Foodie Blogroll is giving away a case of POM Wonderful juice and a case of fresh pomegranates! So the big question was, what could I make with pomegranates?
Of course the Kitchen Genius was all over this idea and he thought pomegranates would go really well with duck. That night, as luck would have it, we ate dinner at the Hunan Gourmet in Orleans and saw Peking duck on the menu, served with Chinese pancakes.
Ignorant of what we were getting ourselves in to, we decided to try to make Peking duck. Our first hint that this might be a challenge came when KG called a friend of his who attended the Culinary Institute of America. His friend had never made Peking duck.
“You know, they do that really well in restaurants,” he said.
Well yes they do, but we were determined to try this at home. We read a lot of recipes and did a lot of research and combined the best of what we learned with the ingredients we liked most.
The most important thing we learned was that it’s really important to make sure the skin on the duck is DRY. As in really, really dry – before you ever cook it. The crispy skin is the Holy Grail of Peking duck and KG was determined to achieve it.
This is not a recipe for those who don’t love food because it takes about two full days for that afore mentioned drying. First KG washed the duck and dried it thoroughly with paper towels.
He decided to make his own Chinese five spice mix and toasted whole peppercorns, fennel seeds, whole cloves and star anise until they were aromatic (my kitchen still smells wonderful).
He then ground them with some cinnamon with a mortar and pestle until they were a fine powder and liberally rubbed the inside cavity with the mixture, reserving a teaspoon for my pomegranate sauce.
Here’s the weird part and the final proof to our neighbors (and children) that we are in fact as crazy as they suspected: He hung the duck outside on the front porch on a hook over a drip pan and then went up into the attic to dig out a fan, which he set up to blow on the duck.
Four hours later, we ladled some steamy hot broth with ginger and scallions over the duck repeatedly. This helps render the fat so you can get that all important crispy skin.
After the steam bath, it was back outside in the frigid air for our poor duck for another four hours. Afraid the critters would steal our meal if we left it out overnight, we put the duck in the fridge, uncovered, for the night and the whole next day.
After all that prep, the actual recipe isn’t too crazy. Basically I roasted the duck on a rack for a little over an hour, turning it three times. In the meantime I made my pomegranate sauce and the pancakes for wrapping.
After the duck was done, KG carefully removed the skin and put it back on the rack in the baking pan and broiled it for another five minutes, because really that skin just can’t be crispy enough. While he carved the duck, I prepped the toppings.
This is a fun meal where everyone makes their own little duck wraps. The basic procedure is to take a pancake and place about five slices of duck in the center. Top with one or two strips of crispy skin. Drizzle with one tablespoon pomegranate sauce. Sprinkle with scallions and fresh pomegranate seeds. Fold and enjoy!
Pom Pom Duck
Preparing the Duck:
5 pound duck
1 teaspoon whole peppercorns
1 teaspoon fennel seed
1 teaspoon whole cloves
1 teaspoon star anise
1 teaspoon ground cinnamon
10 cups water
1/4 sliced fresh ginger
1/4 cup sliced scallions
4 tablespoons honey
2 tablespoons Madeira wine
2 tablespoons rice vinegar
2 tablespoons cornstarch dissolved in 4 tablespoons water
Wash duck and dry thoroughly with paper towels. Heat peppercorns, fennel seed, cloves and star anise in cast iron skillet over medium heat until aromatic. Using a mortar and pestle, grind spices with cinnamon until fine powder. Coat inside of duck with three tablespoons of mixture and reserve remaining spices. Hang duck outside over a drip pan with fan blowing on it for four hours.
In a large Dutch oven, heat ten cups of water, ginger, scallions, honey, wine, vinegar and corn starch mixture until boiling. Place duck in a large strainer over a second Dutch oven size pan and ladle boiling mixture over duck. When all the mixture is gone, transfer pans and reheat water mixture and ladle over duck again. Repeat two more times. Hang duck outside with drip pan and fan for another four hours. Place in refrigerator uncovered overnight and all the next day until ready to cook.
Put duck, breast side up on a rack over baking dish. Roast in 375 degree oven for 30 minutes. Turn upside down and roast another 30 minutes. Turn duck again and roast for 10 more minutes. Take out of oven and remove skin. Place skin on rack and broil for another five minutes until extra crispy. Meanwhile carve meat off duck in slices and transfer to a platter. Slice skin in thin strips and serve with Chinese pancakes, pomegranate sauce, scallions and pomegranate seeds.
2 1/2 pomegranates, cut in half, seeds removed
1/2 cup water
2 tablespoons honey
2 inch piece of fresh ginger, peeled and sliced
1 teaspoon soy sauce
1/2 teaspoon Chinese five spice mix
Mix all ingredients in a small saucepan and simmer for about 40 minutes, stirring frequently. Strain mixture through fine sieve strainer, pressing on seeds with back of spoon to remove all the juice and put juice back in saucepan. Heat to boil. Meanwhile mix 2 tablespoons corn starch with 4 tablespoons cold water until smooth. Add to syrup in pan and mix until thickened.
Four cups flour
2 cups boiling water
Add boiling water to flour and stir quickly until dough comes together. Knead dough until it is smooth and let rest 30 minutes. If dough is still to wet to work with add more flour as necessary, up to one cup. Roll dough to 1/4 inch thickness. Cut out circles with 3-inch round cookie cutter. Roll each circle to about 6 inches and 1/16 inch thick. Heat non-stick skillet and drizzle with sesame seed oil. Cook pancakes in small batches until firm and lightly brown on both sides, about five minutes. Stack pancakes on plate and cover with plastic wrap to keep warm.
Put in small bowls on table:
5 scallions, cleaned and sliced
Seeds from remaining 1/2 pomegranate
Put duck meat and skin on a platter
Put pancake plate on table
Take a pancake and put five slices of duck in the center. Top with one or two strips of crispy skin. Drizzle with one tablespoon pomegranate sauce. Sprinkle with scallions and fresh pomegranate seeds. Fold and enjoy!
For a printable recipe click here