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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees 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 degrees 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.


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.

Nutrition Facts

271 calories; protein 23.2g 46% DV; carbohydrates 21.5g 7% DV; dietary fiber 0.1g; sugars 17.4g; fat 9.5g 15% DV; saturated fat 2.2g 11% DV; cholesterol 87.3mg 29% DV; vitamin a iu 179.1IU 4% DV; vitamin c 7.9mg 13% DV; folate 32.7mcg 8% DV; calcium 7.1mg 1% DV; iron 5.3mg 29% DV; magnesium 27.4mg 10% DV; potassium 577.8mg 16% DV; sodium 420.3mg 17% DV; thiamin 0.5mg 48% DV.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Easy and delicious This was an amazing dish! So easy to make. The sauce was to die for! My fiance was thoroughly impressed! Will make again for a special occasion. Pros: Quick Read More
Rating: 4 stars
Will make again! I second the above comment! Very easy and impressive. Read More
Rating: 5 stars
Still excellent with some tweaks I marinaded the duck over night in a citrus balsamic marinade. For the sauce I swapped in sliced leeks for the shallots and added a bit of red wine to the sauce. Served on a bed of citrus wild rice... Perfection. Pros: Easy Quick flavorful and well-bodied Cons: None Read More
Rating: 5 stars
Easy to Make I cooked this for my boyfriend and I for our Valentine's day dinner. I was a little nervous because it was my first time cooking duck although I've loved ordering it in restaurants. I used frozen duck halves and the package of 4 came to 1.3 pounds. I made two skinless and two with skin and I really have to say the skinless was a better choice. The sauce tasted great with the duck and I would definitely advise sprinkling the parsley on top. Great dinner! Pros: Easy to make tastes delicious didn't feel full afterward Cons: None Read More
Rating: 5 stars
Easy to cook tastes great and impresses the person you are cooking for:-) Girl friend gave me 10/10 for it thanks:-) Read More
Rating: 4 stars
Made this for my son-in-laws birthday dinner. Was very well received and extremely easy and ready in less than 20 minutes. We will be having this again. Read More