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
1. Preheat oven to 450F.
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 150F, 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.
Per serving: 272 calories; 10 g fat (2 g sat, 5 g mono); 88 mg cholesterol; 22 g carbohydrates; 23 g protein; 0 g fiber; 368 mg sodium; 552 mg potassium.
Nutrition Bonus: Iron (30% daily value), Potassium (16% dv), Vitamin C (15% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 3 lean meat
Active Time: 45 minutes
Total Time: 45 minutes
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (412g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 216 (39%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 324.3mg||100 %|
|Sodium 611.3mg||21 %|
|Potassium 332.4mg||9 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.7g|
|Protein 63.5g||91 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 556
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