Pom-Duck-Delious
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless duck, skined removedsea salt and peper to taste 1 tbsp EVOO (extra-virgin olive oil)1 small shallot1 cup pomegranate juice1/4 cup chicken broth low sodiom or low fat1 tsp corn starch or arrow rout2 tbsp chooped parsley for garnish (optional)Side dish idea (VEG)broccoli robbaked egg plant strips zuccinicouscousbrown rice pifaf
Preheat oven to 450*F.
1. Read recipe fully before preparing
2. Sprinkle duck with pepper and sea salt. Heat oil in med skillet over med-high heat. Add duck to hot pan make sure you lay it down away from you to prevent from oil splattering back at you. Brown on both sides 3- 4 min per side. Transfer duck to a small roasting pan. Using a meat thermometer check the meat until it registers at 150*F normally that will take 8-10 min. Transfer to cutting board let rest for about 5-8 min before carving.
3. While duck is roasting, roasting use the same pan return to med-high heat. Add shallots and cook, stirring constantly , until, fragrant , 30 sec - 1 min. Add the pomegranate juice bring to a boil. Reduce heat to a simmer; cook until juice is reduced by 1/2 this takes about 2-4 min. In small bowl stir broth and cornstarch together until well mixed and cornstarch has dissolves in to broth. Add broth/starch to reduced pom-juice stir occasionally until it comes to a boil then reduce heat cook until thickened about 1-2 min. When duck is finished resting pour any accumulated juices into the sauce and stir to combine.
4. Thinly slice the duck; serve topped with pom-sauce. Garnish with parsley
Number of Servings: 4
Recipe submitted by SparkPeople user LLB1971.
1. Read recipe fully before preparing
2. Sprinkle duck with pepper and sea salt. Heat oil in med skillet over med-high heat. Add duck to hot pan make sure you lay it down away from you to prevent from oil splattering back at you. Brown on both sides 3- 4 min per side. Transfer duck to a small roasting pan. Using a meat thermometer check the meat until it registers at 150*F normally that will take 8-10 min. Transfer to cutting board let rest for about 5-8 min before carving.
3. While duck is roasting, roasting use the same pan return to med-high heat. Add shallots and cook, stirring constantly , until, fragrant , 30 sec - 1 min. Add the pomegranate juice bring to a boil. Reduce heat to a simmer; cook until juice is reduced by 1/2 this takes about 2-4 min. In small bowl stir broth and cornstarch together until well mixed and cornstarch has dissolves in to broth. Add broth/starch to reduced pom-juice stir occasionally until it comes to a boil then reduce heat cook until thickened about 1-2 min. When duck is finished resting pour any accumulated juices into the sauce and stir to combine.
4. Thinly slice the duck; serve topped with pom-sauce. Garnish with parsley
Number of Servings: 4
Recipe submitted by SparkPeople user LLB1971.
Nutritional Info Amount Per Serving
- Calories: 454.1
- Total Fat: 11.1 g
- Cholesterol: 119.0 mg
- Sodium: 489.7 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 5.1 g
- Protein: 42.5 g
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