Pomegranate Duck
From mystic_river1 17 years agoIngredients
- . shopping list
- 1 pound boneless duck breast, skin removed shopping list
- 1/2 teaspoon kosher salt shopping list
- 2 teaspoons extra-virgin olive oil shopping list
- 1 small shallot, finely chopped shopping list
- 1 cup pomegranate juice shopping list
- 1/4 cup reduced-sodium chicken broth (see Tips for Two) shopping list
- 1 teaspoon cornstarch shopping list
- 2 teaspoons chopped fresh parsley for garnish (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
Will have to do this,to bad Mary don't like dark meat,but I'll have twice as much.Great post,have a happy valintines day...Bob
robertg in loved it
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Loverly. Thanks hon.
jenniferbyrdez in kenner loved it
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Sound wonderful, as always
merlin in San Francisco loved it
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