Duck is always enjoyed for special dinners at our house. The sweet goes very well with the savory.
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 | ||
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Calories: 417 | ||
Calories from Fat: 75 (18%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 417
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