Waterfowl Shashlik Marinated in Red Wine and Pomegranate Molasses

Name: Waterfowl Shashlik Marinated in Red Wine and Pomegranate Molasses
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 3 to 4 servings
Cuisine: Middle Eastern
Ingredients: 8 unit Teal breasts 6 to 8 breasts, trimmed — or other small wild duck; 250 ml Red wine dry, 1 cup; 45 ml Pomegranate molasses 3 tablespoons; 3 unit Grey shallots minced; 5 ml Salt 1 teaspoon; 5 ml Ground black pepper crushed, 1 teaspoon; 15 ml Kofte spice blend from Épices de Cru 1 tablespoon — Épices de Cru, or quatre-épices with ground clove; 45 ml Olive oil 3 tablespoons; 125 g Butter 1/2 cup, at room temperature; 1 unit Whole garlic head top sliced off; 8 unit Fresh basil leaves 7 to 8 leaves, chopped at the last second

When pomegranate molasses meets wild duck.

Prep30 min

Cook8 min

Yield3 to 4 servings

DifficultyEasy

theuplandcook.com/en/recipes/waterfowl-shashlik

Ingredients

Meat

8 — Teal breasts (6 to 8 breasts, trimmed — or other small wild duck)

Marinade

250 ml — Red wine (dry, 1 cup)
45 ml — Pomegranate molasses (3 tablespoons)
3 — Grey shallots (minced)
5 ml — Salt (1 teaspoon)
5 ml — Ground black pepper (crushed, 1 teaspoon)
15 ml — Kofte spice blend from Épices de Cru (1 tablespoon — Épices de Cru, or quatre-épices with ground clove)
45 ml — Olive oil (3 tablespoons)

Garlic confit butter

125 g — Butter (1/2 cup, at room temperature)
1 — Whole garlic head (top sliced off)

Finish

8 — Fresh basil leaves (7 to 8 leaves, chopped at the last second)

Steps

01Confit the garlic in the oven
Preheat the oven to 350°F (180°C). Slice the top off the garlic head to expose the cloves. Wrap tightly in aluminum foil with a drizzle of olive oil. Bake 30 to 45 minutes — the flesh should turn soft, golden and confit-like. Let cool, then squeeze each clove to release the paste.
02Make the garlic confit butter
In a small bowl, mash the soft butter with the garlic confit paste using a fork until smooth. Lightly salt. Reserve at room temperature — not in the fridge, or it will be too hard to brush on at the grill.
03Mix the marinade
In a large non-reactive bowl (glass or stainless), combine the red wine, pomegranate molasses, minced grey shallots, salt, crushed black pepper, Kofte spices and olive oil. Whisk well to lightly emulsify — the pomegranate molasses must be fully dissolved in the wine.
04Marinate 12 to 24 hours
Add the whole teal breasts (no need to cut, they're already small). Toss to coat every piece. Cover with plastic wrap and refrigerate between 12 and 24 hours. Teal flesh being delicate, don't exceed 24 h — the wine's acidity would start to cook it.
05Temper and pat dry
One hour before cooking, pull the bowl from the fridge to bring the meat to room temperature. Lift the breasts from the marinade and pat dry with paper towels — a dry surface colors better and lets the molasses caramelize properly. Discard the marinade.
06Prep the charcoal fire
Light a charcoal grill — real lump charcoal. When the coals are grey-white and you can't hold your hand above the grate for more than 2 seconds, the fire is ready. The fire should be hotter than for venison — teal is small, you want to sear fast and hard, not cook deeply.
07Grill over high heat
Place the breasts directly on the grate over hot coals, skin side down if still present. Cook 3 minutes max per side — the pomegranate molasses will caramelize and form a glossy dark crust. For teal, aim for rare to medium-rare (125-130°F / 52-55°C internal). Beyond, the flesh dries out fast. Watch it like milk on the stove.
08Brief rest, butter, garnish
Pull the breasts off the grill and place on a warm wooden board. Let rest just 3 minutes — no more, or they cool down. Brush generously with the garlic confit butter while the meat is still hot — it'll melt and slide into the caramelized juices. Scatter chopped fresh basil. Serve right away, whole or sliced thinly across the grain.

Grilled wild duck shashlik skewers, sprinkled with fresh basil, served on a wood board.