Pomegranate Duck

(2)

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.

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Cook Time:
45 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 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

  • 1/4 cup reduced-sodium chicken broth, (see Tips for Two)

  • 1 teaspoon cornstarch

  • 2 teaspoons chopped fresh parsley, for garnish (optional)

Directions

  1. Preheat oven to 450 degrees 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 degrees 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.

Tips

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 (per serving)

271 Calories
10g Fat
22g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 271
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 0g 0%
Total Sugars 17g
Protein 23g 46%
Total Fat 10g 12%
Saturated Fat 2g 11%
Cholesterol 87mg 29%
Vitamin A 179IU 4%
Vitamin C 8mg 9%
Folate 33mcg 8%
Sodium 420mg 18%
Calcium 7mg 1%
Iron 5mg 29%
Magnesium 27mg 7%
Potassium 578mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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