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.
Storage: 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. Uses: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
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.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 75 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 324.3mg||100 %|
|Sodium 623.1mg||21 %|
|Potassium 332.8mg||9 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.6g|
|Protein 63.5g||91 %|
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Calories per serving: 417
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