A Dish To Die For..Pomegranate Duck Recipe

These duck breasts roast up beautifully and quickly – and the pomegranate sauce is rich in antioxidants!

 

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Ingredients

• 1 pounds duck, breast, skin removed
• 1/2 teaspoon salt, Kosher
• 2 teaspoon oil, olive, extra virgin
• 1 small shallot(s), finely chopped
• 1 cup(s) pomegranate juice
• 1/4 cup(s) broth, reduced-sodium chicken
• 1 teaspoon cornstarch
• 2 teaspoon parsley, fresh, chopped

1. Preheat oven to 450°F.

2. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 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 pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 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 to 2 minutes.

 

4. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.

 

5. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.

 

I hope you all enjoy..