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Roast Duck with Pomegranate Sauce

Roast Duck Breasts with Spicy Pomegranate Sauce

Kurt
We don't make duck very often. It's a luxury item, reserved for special occasions. We only buyt it when it's on sale at D'Artagnan. It's still pricey, but it's the best quality we've found. So when we do go ducky, we do it up right. This spice-coated duck breast with a tangy pomegranate sauce is our favorite duck recipe!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Course Main Course
Method Roast, Stovetop
Servings 2
Calories 75 kcal

Special Equipment Needed

  • Large saucepan
  • Large oven-safe skillet
  • Meat thermometer

Ingredients
 

For the Sauce

  • 1 tablespoon sugar
  • ½ cup water
  • ½ cup pomegranate juice
  • ½ cup chicken broth
  • 1 Fresno or Serrano chile seeded and chopped
  • 1 teaspoon chipotle chiles in adobo
  • 1 teaspoon balsamic vinegar
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon Sichuan pepper
  • Salt and pepper to taste

For the Duck

  • 2 (6-ounce) duck breast halves boneless
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • Fresh pomegranate seeds for serving

Instructions
 

For the Sauce

  • Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves. Increase the heat and boil for about 4 minutes, stirring occasionally, until the syrup is a deep amber color.
    1 tablespoon sugar, ½ cup water
  • Remove the pan from the heat and let it cool for a minute or two. Add the pomegranate juice, chicken broth, and Fresno chile. Return the pan to the heat and boil for about 10 minutes, until the sauce is reduced by half and just coats a spoon.
    ½ cup pomegranate juice, ½ cup chicken broth, 1 Fresno or Serrano chile
  • Remove the pan from the heat and let it cool. Add the sauce and chipotle chiles to a blender and puree until smooth.
    1 teaspoon chipotle chiles in adobo
  • Transfer the sauce to a bowl. Whisk in the vinegar, cumin, and Sichuan pepper. Season to taste with salt and pepper.
    1 teaspoon balsamic vinegar, ⅛ teaspoon ground cumin, ⅛ teaspoon Sichuan pepper, Salt and pepper

For the Duck

  • Preheat the oven to 400°F.
  • Trim any excess fat and skin from the edges of the duck breasts. Score the skin with 5 or more cuts in one direction, then repeat in opposite direction, making a diamond pattern. Be careful to cut only the skin, don't cut into the flesh!
    2 (6-ounce) duck breast halves
  • Mix the salt, coriander, ginger, and pepper. Rub the spice mixture into both sides of the duck.
    1 teaspoon ground coriander, 1 teaspoon ground ginger, ½ teaspoon kosher salt, ½ teaspoon white pepper
  • Heat a large oven-proof skillet over medium-high heat. Add the duck to the skillet, skin side down. Cook for about 5 minutes, until the skin is crisp and deep brown.
  • Turn the duck over and cook for 1 minute. Pour off the fat and transfer the skillet to the oven. Roast the duck until a meat thermometer reads 155°F for medium well, or 145°F for medium rare
  • Transfer the duck to a cutting board and let it rest for 5 minutes. Thinly slice each breast crosswise on a slight diagonal.
  • Arrange the slices on plates, spoon on some sauce, and sprinkle with pomegranate seeds.
    Fresh pomegranate seeds

Nutrition Estimate

Calories: 75kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 842mgPotassium: 187mgFiber: 1gSugar: 15gVitamin A: 157IUVitamin C: 2mgCalcium: 23mgIron: 1mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

Did you make this?Please tell us how it came out!