Entrée: France – Canard Au Réduction De Grenade (Duck Breast with Pomegranate Reduction)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 duck breasts (bone-in, skin-on), about 1.25 lb total (570 g total)
Salt and pepper to taste
1 cup (240 ml) pomegranate juice
2 tbsp (30 ml) sugar
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) cornstarch

Instructions

1. Score the duck breast skins and season with salt and pepper.
2. In a hot skillet, sear the duck breasts skin side down until crispy, then move to a 400°F (200°C) oven for 8-10 minutes.
3. In a saucepan, reduce pomegranate juice with sugar and vinegar over medium heat until thickened.
4. Mix cornstarch with a little water, add to the sauce, and stir until it reaches a glaze consistency.
5. Slice duck and drizzle with the pomegranate reduction.