Pomegranate Duck

Pomegranate Duck

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.

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Ingredients

  • 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)

Preparation

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

  • Servings Per Recipe 2
  • Amount Per serving
  • Calories 271
  • % Daily values *
  • 14% Total Fat 9g
    • 10% Saturated Fat 2g
    • Trans Fat 0g
    • Monounsaturated Fat 5g
  • 29% Cholesterol 87mg
  • 17% Potassium 578mg
  • 18% Sodium 420mg
  • 7% Total Carbohydrate 22g
    • 0% Dietary Fiber 0g
    • Sugars 17g
  • 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.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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