Pomegranate Duck

Pomegranate Duck

6 Reviews
From: EatingWell Magazine, January/February 2007

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 pound boneless duck breast, skin removed (see Note)
  • ½ teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 1 cup pomegranate juice
  • ¼ cup reduced-sodium chicken broth, (see Tips for Two)
  • 1 teaspoon cornstarch
  • 2 teaspoons chopped fresh parsley, for garnish (optional)


  • Active

  • Ready In

  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.
  • Note: Boneless duck breast halves range widely in weight, from about ½ 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 information

  • Per serving: 271 calories; 10 g fat(2 g sat); 0 g fiber; 22 g carbohydrates; 23 g protein; 33 mcg folate; 87 mg cholesterol; 17 g sugars; 0 g added sugars; 179 IU vitamin A; 8 mg vitamin C; 7 mg calcium; 5 mg iron; 420 mg sodium; 578 mg potassium
  • Nutrition Bonus: Iron (28% daily value)
  • Carbohydrate Servings:

Reviews 6

October 26, 2014
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By: EatingWell User
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
February 16, 2013
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By: EatingWell User
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
February 14, 2013
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By: EatingWell User
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
February 09, 2012
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By: EatingWell User
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.
March 30, 2011
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Will make again! I second the above comment! Very easy and impressive.
September 03, 2010
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By: EatingWell User
Easy to cook, tastes great and impresses the person you are cooking for :-) Girl friend gave me 10/10 for it, thanks :-)
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