Breast of duck with pomegranate molasses from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • ground cinnamon
  • duck breasts
  • pomegranate molasses

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 22, 2021

    These are great flavors. I absolutely agree with other reviewers that you need to just go ahead and use your own method to cook the duck breasts.

  • kari500 on February 03, 2021

    Agree with others that this is delicious, and easy.

  • Dolcetto23 on February 03, 2021

    A regular in our household. Really easy, and gorgeous. I also play the timings by ear, to make sure the fat is rendered and the skin all brown before pouring off most of the fat, flipping the meat and putting in the oven to finish off. We often have this with Roseval potatoes roasted with shiitake mushrooms and a bit of balsamic vinegar, and either quick fried okra with ginger, or chard.

  • westminstr on April 01, 2015

    I've wanted to try this recipe for a long time. I agree with other reviewers that the cooking method does not produce crispy skin. Next time I would render the fat from the skin and really brown the skin before finishing in the oven. I used one large duck breast, a little over 1 pound, and cooking time would have been perfect in my slow oven. I actually pulled them early based on reviews, but they were a bit too rare and could have used a few extra minutes in the oven. I did a half recipe of the sauce and liked, didn't love, it. This was easy and flavorful but I think there are probably other duck recipes out there that I would like even better. Served with my easy version of saffron rice from this book and sauteed swiss chard.

  • L.Nightshade on August 01, 2012

    Our breasts tended a tad closer to medium than medium rare, as Mr. NS doubted the cooking time. Next time we'll follow the recipe and get it right. But they were delicious anyway! I do like a bit of sweet with duck, but have often found chefs go overboard with the sweetness. The tart note in the pomegranate molasses was the perfect counterpoint. I served the breasts with Roden's braised artichokes and peas, and a couscous made with duck stock, chick peas, dates, pine nuts, scallions, and parsley. I want more duck in my life! Delicious!

  • amraub on May 12, 2012

    Quick, easy, and delicious. As written, you don't end up with a crispy skin and I found the duck breast seemed slightly overcooked (I prefer medium rare). Next time, I'd like to try cooking skin side down on low until the fat is rendered off and then finishing in the oven for a much shorter period of time.

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