POMEGRANATE DUCK
Number Of Ingredients 8
Steps:
- 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. Tips & Notes * 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #oven #dinner-party #holiday-event #dietary #gluten-free #free-of-something #meat #duck #whole-duck #taste-mood #savory #equipment #presentation #served-cold #4-hours-or-less
You'll also love
Rebecca Martin
[email protected]This is a great recipe for a special occasion dinner.
Udaya Oli
[email protected]I would definitely recommend this recipe to anyone who loves duck.
Arthur Mendez
[email protected]This dish is a bit time-consuming to make, but it's worth it. The results are amazing.
Dawit Jack
[email protected]I love the crispy skin on the duck. It's the perfect contrast to the tender meat.
Berzerk Prime
[email protected]The pomegranate sauce really makes this dish. It's so flavorful and pairs perfectly with the duck.
SAMJHANA MAHATO
[email protected]This was my first time cooking duck and it was a success! The recipe was easy to follow and the duck was delicious.
Angela L Owens
[email protected]I've made this dish several times and it always turns out great. It's a real crowd-pleaser.
Rabia Carvalho
[email protected]This recipe was easy to follow and the results were amazing. The duck was moist and tender, and the sauce was rich and flavorful.
Bainomugisha Enock
[email protected]I love the combination of sweet and sour in this dish. The pomegranate sauce is the perfect complement to the duck.
sp atif28
[email protected]This pomegranate duck recipe was a hit at my dinner party! The duck was cooked perfectly and the pomegranate sauce was tangy and flavorful. I will definitely be making this dish again.