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:

Equipment:

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:

covered percent of daily need