Pomegranate Duck
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 pound boneless duck breast, skin removed1/2 teaspoon kosher salt2 teaspoons extra virgin olive oil1 small shallot, finely chopped1 cup pomegranate juice1/4 cup reduced-sodium chicken broth1 teaspoon cornstarch2 teaspoons chopped fresh parsley for garnish (optional)
1. Preheat oven to 450 degrees.
2. Sprinkle duck with salt. Heat oil in a medium skillet over medium high heat. Add the duck and cook until bronwed on both sides, 3-4 minutes per side. Transfer the duck to a smal baking dish and roast until a thermometer inserted into the thickest part registers 150 degrees, 8-12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pom juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1-2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1-2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
4. Thinly slice duck; serve topped with the pomegranate sauce. Garnish with parsley if desired.
Serving Size: Makes 2 servings
2. Sprinkle duck with salt. Heat oil in a medium skillet over medium high heat. Add the duck and cook until bronwed on both sides, 3-4 minutes per side. Transfer the duck to a smal baking dish and roast until a thermometer inserted into the thickest part registers 150 degrees, 8-12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pom juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1-2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1-2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
4. Thinly slice duck; serve topped with the pomegranate sauce. Garnish with parsley if desired.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 129.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 664.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.1 g
- Protein: 0.6 g
Member Reviews