This holiday season we’ve partnered with some of our favorite bloggers who will be showing you new and inspirational ways to bring the holidays home.
Sometimes a New Year’s celebration doesn’t need all the fanfare, and an evening spent at home with the one you love is the perfect way to ring in a new year. We’ve partnered with Jackie Dodd, founder of the Beeroness, to get romantic New Year’s Eve dinner ideas, perfect for two.
New Year’s Eve is full of wonder, fresh starts, sparkly clothes and possibility. Of all these glittery moments the best point of the evening, of course, is always the end. That final countdown that ends with you kissing the person you hope to be kissing for the entire next year, maybe longer. It’s a new year, a new day, a new chance to be the person you want, and with the person you want.
How about this year you start the evening with the best part, instead of saving it for the end? Share a beautiful meal with the person you want to end the night kissing. Here’s a meal that’s equal parts impressive and simple and pairs beautifully with well made beer.
Don’t’ skimp on the beer, it’s an important part of making the evening memorable. Visit a local bottle shop and ask for a Belgian Dubbel or Quad ale, the malty dark fruit flavors go so well with duck and quiet evenings.
Skip the crowds and the sub freezing temperatures and stay in with these delicious New Year’s Eve dinner ideas. Plus, you’ll only have to share your beer with one person.
Beer Brined Duck with Pomegranate Sauce with Farro Goat Cheese Salad
Ingredients for the Duck
- ½ cup water
- 2 tablespoons kosher salt
- 1 tablespoons black peppercorns
- 1 tablespoons whole cloves
- 12 ounces Belgian ale (or brown ale, or wheat beer)
- 2 duck breasts
Ingredients for Sauce
- ¾ cup pomegranate juice
- 1/3 cup stout
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
Ingredients for the Salad
- 1 ½ cups cooked farro
- 2 ounces crumbled goat cheese
- ½ cup baby arugula
- ½ cup pomegranate seeds (plus additional for garnish, if desired)
- 2 tablespoons chopped pecans
In a pot over medium-high heat add the water, salt, peppercorns and cloves. Cook until the salt has dissolved.
Remove from heat, stir in the beer. Allow to cool to room temperature.
Add the duck breasts to a small bowl or an 8×8 baking dish, pour the cooled brine over the duck. Cover and chill in the fridge for 12 hours and up to two days.
Remove duck breasts from brine, rinse well and pat dry. Allow to sit at room temperature for 20 minutes.
In a small sauce pan whisk together the pomegranate juice, stout, brown sugar and cornstarch.
Place over medium-high heat and bring to a boil, stirring occasionally until thickened, about 5 minutes.
Add the duck, skin side down, to a cold cast iron skillet. Place over heat and allow to cook until the skin has browned*. Turn over and cook for another five minutes or until the ducks internal temperature reaches 135F**.
To make the salad, toss together the farro, goat cheese, arugula, pomegranate and pecans.
Plate the salad, duck and drizzle with sauce, sprinkle with pomegranate seeds.
Cooks Note:* Adding duck to the pan cold will help render more fat than adding to a hot pan, allowing the skin to crisp more efficiently. No need for oil in the pan, the rendered duck fat will be more than enough for the dish.
** The USDA recommends cooking duck to 170F. However, many chefs prefer a medium-rare duck cooked to 135F.
Want another date night idea? Coco and Kelley demonstrates how to create sushi at home.