Seared Duck Breast with Pomegranate Reduction

Prepare the Pomegranate Reduction:

1. Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
2. Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.
3. Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.

Sear the Duck Breasts:

1. Preheat the oven to 350 degrees F.
2. Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you don’t want to cut into the flesh of the meat.
3. Sprinkle both sides of the meat with salt and pepper.
4. Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
5. Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
6. Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.
7. Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.
8. Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
9. Use tongs to place duck breasts on a cutting board.
10. Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
11. Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.