Prep 10 mins
Cook 50 mins
Cooking duck at home isn't as scary as you think it is! If you aren't a huge duck fan, try it with this red wine and pomegrante reduction. It adds a perfect amount of sweetness to balance out the fatty skin. And if you aren't a fan of brussel sprouts - try cooking them in duck fat - believe me you'll change our mind!
- 2 duck breasts
- 2 tablespoons unsalted butter
- 2 shallots, finely diced
- 1⁄2 cup pinot noir wine (or light red wine)
- 1⁄4 cup beef stock
- 1⁄4 cup pomegranate juice
- 1 teaspoon fresh thyme, finely diced
- 1⁄8 teaspoon cayenne
- 1 lb Brussels sprout, leaves removed
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- Preheat oven to 400 degrees.
- Add shallots, season with 1 teaspoon each salt and pepper. Cook until soft. Add wine, beef stock, pomegranate juice, thyme and cayenne. Bring to a boil then reduce to simmer and cook until reduced by half, about 20 minutes. Just before serving add remaining tablespoon of butter.
- Let the duck breasts come to room temperature on the kitchen counter while heating a cast iron skillet with medium-high heat.
- Generously season both sides of the duck with remaining salt and pepper and add to the skillet, skin side down. Allow some fat to render and the skin to crisp, about 7-10 minutes.
- When the skin is crisp, flip the breasts. Using a spoon, empty most of the rendered duck fat from the skillet into a small dish. Add the skillet into the preheated oven to finish cooking (another 7-10 minutes for medium). (Removing extra fat from the skillet will prevent the chance of a fire in the oven).
- When duck has finished cooking, remove from skillet and let rest for 5 minutes. Add 1 tablespoon of reserved duck fat to skillet and then add brussel sprouts. Season with salt and pepper and cook until soften and crisp around the edges.