Duck Breast With Pomegranate Glaze

READY IN: 55mins




  • 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.