Pomegranate Duck Recipe

How to make it

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• Preheat oven to 450°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°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.