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Method
Fry the onions in hot oil. Put in a
saucepan and add the walnuts, stock,
salt and pepper. Stir, bring to the boil
and leave to simmer for 20 minutes
without covering.
Cut the pomegranates in two and scoop
out the seeds. Put the seeds from one
pomegranate aside and blend the rest in
the food processor. Strain the juice and
add the sugar and freshly squeezed lemon
juice.
Cut four diagonal slits in the skin of
each magret. Heat the remaining oil in a
frying pan and add the magrets.
Cook for 10 minutes over a low flame
until the skin is light and crisp,
tipping out excess oil from time to
time. Turn the magrets over and cook for
a further 3 to 4 minutes. Put to one
side on a plate.
Deglaze the frying pan with the
pomegranate sauce, add the walnuts and
stock, and leave to simmer for 15
minutes.
Coat the thinly-sliced magrets with the
sauce and decorate with the pomegranate
flesh kept aside for this purpose.
Serve the rest of the sauce separately
in a sauce-boat.
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