How to make
Clean the duck magret from the skins and the remnants of feathers on the skin. Wash and dry them. Using a sharp knife, make incisions diagonally and transversely along the skin without cutting the meat. That way rhombuses will be obtained.
Rub the magret with black pepper, salt (only on the skin).
In a blender or food processor, grind the pomegranate seeds. Strain them through a fine sieve to remove the fruit seeds. Squeeze the juice of half an orange into the resulting puree and grate 1-2 tbsp. of its peel.
In a small pot over medium heat, pour 3.4 fl oz (100 ml) of fruit liquid and add sugar to it. Boil it for 10 minutes. Pour the finished jam into a small bowl, keep in mind that it will set.
Preheat the oven to 390°F (200 degrees). Mix the remaining fruit juice about 8.5 fl oz (250 ml) with the spices, salt, vinegar, butter and the crushed cube of broth. Boil for 10-15 minutes or until it thickens.
During this time, seal the duck magret for 3 minutes on the skin side and 1-2 minutes on the meat side. The hob must be on high heat.
Take 2-3 tablespoons of the duck fat separated from the skin and put it in the boiling pomegranate sauce.
Wrap the duck magrets in aluminum foil and put them in the preheated oven for 10-15 minutes or to the desired degree of baking. Keep in mind that if you cook them for a long time, the meat will become dry and tough. It is good for the meat to stay red on the inside.
While the meat is roasting, cook the leeks (cut into circles) - you can steam them until they soften for 8-10 minutes, or bake them in a pan with a little fat (watch the pomegranate sauce and when it thickens, remove it from the heat ).
Cut the finished magret into slices. Arrange the leeks on a plate, season them with a little salt and olive oil, if desired. Place the pieces of meat on top, pour the sauce and spread the fresh sprouts on it.
Serve the dish immediately in the company of the pomegranate jam, prepared at the beginning.
Enjoy your meal!
