Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.
Active Time: 45 minutes |
Total Time: 45 minutes
1 pound boneless duck breast, skin removed (see Note)
1/2 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley, for garnish (optional)
Preheat oven to 450°F.
Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
Per serving :
10 g Fat;
2 g Sat;
5 g Mono;
88 mg Cholesterol;
22 g Carbohydrates;
23 g Protein;
0 g Fiber;
368 mg Sodium;
552 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 3 lean meat
Tips & Notes
Note: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections.
Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.