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Pomegranate Duck

http://www.eatingwell.com/recipes/pomegranate_duck.html

From EatingWell:  EatingWell Serves Two

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.

2 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.

Nutrition

Per serving : 272 Calories; 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