Best Pheasant Breasts With Pomegranate Glaze Recipes

Pheasant Breasts with Pomegranate Glaze image

Provided by Stuart O'Keeffe

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 cups pomegranate juice (recommended: POM)
1/4 cup sugar
2 to 4 tablespoons olive oil
4 pheasant breasts (removed from bone with skin and wing attached)
Salt and freshly ground black pepper

Steps:

Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside.
Preheat the oven to 375 degrees F.
Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste.
Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes.
Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes.
Reheat the glaze.
Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired.

Pomegranate-Glazed Chicken image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 7

2 cups pomegranate juice
1 cup orange juice
1 teaspoon dried rosemary
3 garlic cloves, smashed
Coarse salt and ground pepper
2 teaspoons red-wine vinegar
4 bone-in chicken breast halves (12 to 14 ounces each)

Steps:

Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic, and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place, skin side up, on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees). Let rest 5 minutes; drizzle with reserved glaze. Serve.

Pomegranate-Glazed Duck Breast image

Provided by Martha Stewart

Number Of Ingredients 10

1 teaspoon ground fennel
3 tablespoons coarse salt
1/2 teaspoon ground coriander
1/2 teaspoon ground lavender
Three 1- pound duck breast halves, trimmed of excess fat and scored
Zest of 2 oranges
1/4 cup brandy
6 sprigs fresh thyme
1 teaspoon freshly ground black pepper
Pomegranate Glaze

Steps:

In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.