Duck Breasts with Pomegranate Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 duck breasts
  • salt and pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons pomegranate juice
  • ¼ cup pomegranate seeds
Instructions
  1. Preheat oven to 250 degrees F.
  2. Using the point of a sharp knife, score the duck skin in a cross hatch pattern, cutting deeply into the layer of fat without cutting the meat. Season both sides of the duck breasts with salt and pepper.
  3. Heat a Dutch oven over medium-high heat. When a few drops of water sprinkled into the pot dance and evaporate quickly, put the breasts in the Dutch oven skin side down. (you want to have a little distance from Dutch oven to avoid splatters) Cook for 8 minutes, or until the skin is brown and crisp. Turn the pieces over and cook for 3 more minutes for very rare breasts.
  4. Lift the breasts out of the pot and onto a sheet of aluminum foil. Seal the breasts loosely in the foil and put in the oven on a baking sheet for 5 minutes to rest and finish cooking.
  5. Pour off all but a scant tablespoon of the rendered duck fat from the Dutch oven and put the pot back on the burner over medium heat. Toss balsamic vinegar, honey and pomegranate juice. Stir to mi, then lower the heat and simmer gently for about 5 minutes. Add pomegranate seeds. Season with salt and pepper.
  6. Open foil packet and pour any juice from duck into the sauce. Whisk to incorporate the juices. Place duck breasts back into the sauce, turning to coat thoroughly. Leave in sauce 30-60 seconds to warm and fully coat.
  7. Serve duck breasts sliced and topped with sauce and pomegranate seeds.
Recipe by Tout va bien! (tm) at https://christymajors.com/weekdaysupper-duck-breasts-with-pomegranate-sauce/