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Ingredients

Serves 4

• 1 tablespoon extra-virgin olive oil
• 1/2 medium onion, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 5 ounces lightly toasted walnuts, finely chopped
• 3 tablespoons pomegranate molasses
• 2 cups pomegranate seeds (2 pomegranates)
• 1 cup homemade veal stock or low-sodium canned beef stock
• 3/4 cup homemade chicken stock or low-sodium canned chicken stock
• Coarse salt and freshly ground pepper
• 4 Magret duck breast halves, trimmed, excess fat and skin reserved
• 1 tablespoon fresh mint, chopped or leaves, for garnish
• Roasted Fingerling Potatoes
• Mixed greens, for serving, optional
• Pomegranate Vinaigrette

Description

Martha Stewart