Prep 10 mins
Cook 45 mins
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.
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)
- 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.