Seared Duck Breast with Pomegranate Reduction
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 Servings
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Seared Duck Breast with Pomegranate Reduction
Description
This recipe begins with scoring the skin of duck breasts to render the fat and promote crispness during searing. After seasoning with salt and pepper, the duck breasts are cooked skin-side down in a hot skillet with avocado oil until the skin is browned and crisp. The recipe suggests finishing the duck in a 350°F oven to achieve a more medium doneness, though serving immediately after searing yields rarer meat.
The pomegranate reduction is made separately by boiling down pure pomegranate juice with maple syrup, a pinch of cinnamon, and kosher salt until thickened to about a third of its original volume. This reduction develops into a glossy sauce with balanced sweet and tart notes and a subtle spicy hint from cinnamon, which complements the richness of the duck breast.
When served together, the rich duck and the bright, slightly sweet pomegranate sauce create a refined dish that highlights contrasts in flavor and texture. This preparation suits an elegant dinner and pairs well with simple side dishes that let the main flavors shine.
Ingredients
- 2 duck breasts
- salt
- black pepper
- 2 Tbsp avocado oil or high temp cooking oil of choice
For the pomegranate reduction:
- 1 (8-oz) pomegranate juice bottle, pure
- 1 Tbsp pure maple syrup
- Pinch cinnamon
- 1/8 tsp kosher salt
Instructions
Prepare the Pomegranate Reduction:
- Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
- 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.
- Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.
Sear the Duck Breasts:
- Preheat the oven to 350 degrees F.
- 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.
- Sprinkle both sides of the meat with salt and pepper.
- Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
- Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
- 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.
- 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.
- Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
- Use tongs to place duck breasts on a cutting board.
- Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
- Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.
Notes
- For a rarer duck breast, omit the oven step and serve immediately after searing to maintain more pinkness inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 7ounces | |
| Calories | 460kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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