Dinner
Pomegranate Duck
Juicy duck breast sears to a deep golden crust, its richness balanced by a glossy pomegranate sauce that clings with sweet-tart brightness. Shallot and broth deepen the flavor, turning each slice into a tender, restaurant-worthy bite.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
Nutrition per Serving
- Calories
- 271
- Protein
- 23g
- Carbs
- 22g
- Fat
- 10g
- Fiber
- 0g
- Sugar
- 17g
- Sodium
- 420mg
Ingredients
- 1 lb boneless duck breast, skin removed (see Note)
- 1/2 tsp kosher salt
- 2 tsp extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 cup pomegranate juice
- 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
- 1 tsp cornstarch
- 2 tsp chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 450 degrees F.
- 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 degrees F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
- 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. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
- Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.