Duck Breast With Pomegranate Glaze

Name: Duck Breast With Pomegranate Glaze
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2/3 cup pomegranate molasses (see TIP); 2/3 cup red wine vinegar; 1/4 cup honey; 2 cups chicken stock or 2 cups chicken broth, reduced to 1/2 cup; 4 boneless skin-on duck breasts (about 7 ounces each); kosher salt; fresh ground black pepper; 1 tablespoon unsalted butter; 1/2 cup pomegranate seeds, for garnish (optional)

Submitted by Bolistoli

"Don't be put off by all the steps, this is a pretty easy recipe. You can also use the glaze and sauce on a whole roast duck, instead of duck breasts. The duck breasts can be seared a day in advance; the pomegranate glaze can be prepared in advance as well; cover and refrigerate separately. When ready to cook, bring the seared duck to room temperature, then roast in a 350-degree oven for 7 minutes or until medium-rare (135 degrees when measured with an instant-read probe thermometer). Serve with quinoa or mashed potatoes. Prep time does not include time to reduce the stock/broth. Originally from the Washington Post."

Download

Ready In:: 55mins
Ingredients:: 9
Serves:: 4

ingredients

For the glaze and sauce
²⁄₃ cup pomegranate molasses (see TIP)
²⁄₃ cup red wine vinegar
¹⁄₄ cup honey
2 cups chicken stock or 2 cups chicken broth, reduced to 1/2 cup
For the duck
4 boneless skin-on duck breasts (about 7 ounces each)
kosher salt
fresh ground black pepper
1 tablespoon unsalted butter
¹⁄₂ cup pomegranate seeds, for garnish (optional)

directions

For the glaze and sauce:
Combine the pomegranate molasses and vinegar in a small saucepan over high heat.
Bring to a boil, then reduce the heat to medium and add the honey; mix well.
Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).
Remove from the heat.
Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.
Add the reduced stock or broth and stir to combine; keep warm.
For the duck:
Heat a large skillet over medium-high heat.
Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.
Season both sides of the breasts with salt and pepper to taste.
Place skin side down in the hot skillet. (You may need to use 2 pans or do this in batches.).
Cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare).
Brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over).
Tent loosely with aluminum foil and let rest for 5 minutes.
Finishing the sauce:
Return the pomegranate glaze-stock/broth mixture to medium-low heat.
When it is heated through, add the remaining tablespoon of butter, stirring to combine.
Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
Adjust seasoning with salt and pepper, as needed.
Finishing the dish:
When ready to serve, cut the duck breasts into quarter-inch slices.
Fan the slices on individual plates and drizzle the sauce over the duck.
If desired, sprinkle with pomegranate seeds.
Serve hot or warm.