Pomegranate Duck || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Pomegranate Duck

Dinner

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.

Ingredients

1 pound boneless duck breast, skin removed (see Note)
½ teaspoon kosher salt
2 teaspoons 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 teaspoon cornstarch
2 teaspoons chopped fresh parsley, for garnish (optional)

Description

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.