Pomegranate Duck

By sunitagt

Calories 272
Fat 10 g
Saturated fat 2 g
Cholesterol 88 mg
Carbohydrates 22 g
Dietary fiber 0 g
Protein 23 g
Sodium 368 mg

Ingredients

• 1 pound boneless duck breast, skin removed (see Tip)
• 1/2 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
• 1 teaspoon cornstarch
• 2 teaspoons chopped fresh parsley for garnish (optional)

Details

Servings 2
Adapted from webmd.com

Preparation

Step 1

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