Chicken (or Duck) Mesopotamia Moderne
Author: Carolyn Kumpe/CA
Category: Savory
Servings: 4
Adventure Ingredients: Fresh mint (any varietal), Crystallized ginger, Sumac, Raw honey, Cacao nibs, Fresh or whole dried chili pepper, Malbec, Cumin, Paprika (any varietal), Smoked sea salt
ALL INGREDIENTS
Mesopotamian Spice Rub Moderne:
- 1 teaspoon cumin seeds, toasted
- 1 tablespoon coriander seeds, toasted
- 1 chile (pequin is preferred but not necessary)
- 1 teaspoon black peppercorns
- 1 tablespoon ground Sumac
- 1/2 teaspoon smoked paprika
- 1 tablespoon cacao nibs
- 1 teaspoon smoked sea salt
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
Poultry:
- 4 large chicken or Muscovy duck breast halves, skin scored in an 1/4" cross hatch pattern with cuts about 1/8" deep
Pomegranate-Malbec Wine Sauce:
- 1 tbsp olive oil
- 8 shallots, peeled
- 4 garlic cloves, minced
- 2 tablespoons raw honey
- 1 cup Malbec wine
- 1 fresh bay leaf
- 1 sprig fresh basil
- 1/2 pomegranate juice
- 2 tablespoons pomegranate molasses
- 1 tablespoon crystallized ginger,finely chopped
- 2 cups reduced unsalted chicken or duck stock
- 2 oz Scharffen Berger Bittersweet 70% cacao, chopped
- 2-4 tablespoons unsalted butter, room temperature
PREPARATION
Curing Instructions:
Toast the cumin, coriander, chile pequin and peppercorns in a small ungreased skillet on low heat until fragrant about 1 minute. Place all spice rub ingredients in a spice grinder or mortal and pestle. Pulverize. With gloves, rub spice mixture evenly on duck or chicken breasts. Place on a rack with a drain pan beneath, refrigerate, curing overnight.
Cooking Instructions:
Preheat oven to 450 degrees.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add the cured chicken (or duck), skin side down, & sauté until golden brown about 3-4 minutes. Turn the chicken (or duck) breasts & brown the other side. Remove chicken (or duck), placing it skin side down on a rimmed baking sheet. Place in oven, roasting for 10 minutes. Turn chicken (or duck) with tongs. Continue roasting for 5-10 minutes or until desired temperature of doneness. Remove from oven let rest 8 or more minutes before carving.
While chicken (or duck) is roasting, prepare the sauce. Discard fat from the pan, reserving 1 tablespoon. Heat on medium high. Add the shallots & cook until golden about 2-3 minutes. Add garlic and sauté 30 seconds. Add the honey and caramelize for 30 seconds. Quickly add the wine, bay leaf & basil sprig. Reduce by half. Add the pomegranate juice, molasses, & ginger. Reduce by half. Add the reduced stock. Boil on medium heat until mixture is reduced to a glaze like consistency (1 cup) about 8-10 minutes. Turn off heat. Remove the shallots, placing them on the baking sheet with the chicken (or duck). Strain sauce into a small saucepan. Whisk in chocolate, while sauce is warm. Whisk in butter. Taste and adjust seasoning for salt, pepper & sweetness, adding more honey or molasses. Plate.
PRESENTATION
4 large warm plates:
Slice chicken (or duck) thinly.
Fan slices on plate.
Sauce the chicken (or duck).
Garnish with mint & basil chiffonade.
Spinkle with pomegranate seeds.