Seared Duck Breast with Pomegranate Reduction

You can never have too many main course recipes, so give Seared Duck Breast with Pomegranate Reduction a try. This gluten free and dairy free recipe serves 2 and costs $8.0 per serving. One portion of this dish contains around 45g of protein, 24g of fat, and a total of 490 calories. 66 people have tried and liked this recipe. If you have maple syrup, pomegranate juice, grapeseed oil, and a few other ingredients on hand, you can make it. It is brought to you by The Roasted Root. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 96%, this dish is amazing. Similar recipes include Seared Duck Breast Halves With Balsamic Cherry Reduction, Tarragon Seared Duck Breast; Potatoes Sauteed In Duck Fat; Roas, and Seared Duck With Pinot Noir/Pomegrante Reduction.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Pinch cinnamon

2 duck breasts

2 tablespoons grapeseed oil (or high temp cooking oil)

1/8 teaspoon kosher salt

1 tablespoon pure maple syrup

1 8-ounce bottle pure pomegranate juice

Salt and pepper

Equipment:

frying pan

knife

bowl

oven

aluminum foil

oven mitt

cutting board

tongs

Cooking instruction summary:

Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.Preheat the oven to 350 degrees F.Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you dont want to cut into the flesh of the meat.Sprinkle both sides of the meat with salt and pepper.Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.Use tongs to place duck breasts on a cutting board.Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.

 

Step by step:


1. Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.

2. Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.Preheat the oven to 350 degrees F.Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you dont want to cut into the flesh of the meat.Sprinkle both sides of the meat with salt and pepper.

3. Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.

4. Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.Use tongs to place duck breasts on a cutting board.Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*

5. Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.


Nutrition Information:

Quickview
490k Calories
44g Protein
24g Total Fat
21g Carbs
57% Health Score
Limit These
Calories
490k
25%

Fat
24g
37%

  Saturated Fat
4g
27%

Carbohydrates
21g
7%

  Sugar
20g
23%

Cholesterol
174mg
58%

Sodium
479mg
21%

Get Enough Of These
Protein
44g
90%

Vitamin B12
29µg
490%

Vitamin B6
1mg
70%

Selenium
45µg
65%

Vitamin B1
0.93mg
62%

Iron
10mg
57%

Vitamin B2
0.82mg
48%

Phosphorus
432mg
43%

Vitamin B3
7mg
40%

Copper
0.7mg
35%

Vitamin E
4mg
30%

Potassium
871mg
25%

Vitamin B5
2mg
21%

Manganese
0.36mg
18%

Vitamin C
14mg
17%

Magnesium
59mg
15%

Zinc
1mg
12%

Vitamin K
11µg
11%

Folate
40µg
10%

Calcium
31mg
3%

Vitamin A
120IU
2%

covered percent of daily need
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