Makes: 2 servings
Active Time: 45 minutes
Total Time: 45 minutes
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.
- 1 pound boneless duck breast, skin removed (see Note)
- 1/2 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)
- 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.
Tips & Notes
Note: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections.
Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
- Servings Per Recipe 2
- Amount Per serving
- Calories 271
- % Daily values *
- 10% Saturated Fat 2g
- Trans Fat 0g
- Monounsaturated Fat 5g
- 29% Cholesterol 87mg
- 17% Potassium 578mg
- 18% Sodium 420mg
- 0% Dietary Fiber 0g
- 46% Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
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