Pan-Seared Duck Breast with a Pomegranate-Thyme Reduction Sauce
Ingredients
- Pomegranate-Thyme Reduction Sauce2 cups pomegranate juice
- 1 small Spanish onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 clove garlic, chopped
- 2 cups red wine
- 2 quarts chicken stock
- 5 sprigs fresh thyme
- Pan-Seared Duck Breast with Seasonal Vegetables4 duck breasts
- 1 Tbs olive oil
- 1 small shallot, minced
- 3 cups seasonal vegetables
- 1 sprig fresh rosemary
- Salt and pepper to taste
Directions
- Pomegranate-Thyme Reduction SauceIn a small pot, over medium heat, reduce the pomegranate juice to 1/4 cup or until it coats the back of a spoon easily; set pomegranate juice reduction aside.
- In a large heavy-bottomed pot over medium heat, sauté the onion, carrot, celery, and garlic, caramelizing them.
- Add the red wine and simmer over medium-low heat. Allow it to reduce to a syrup, strain out the vegetables. and discard.
- Add 2 quarts of chicken stock and reduce it down to 2 cups. Add fresh thyme sprigs and the pomegranate juice reduction; set aside.
- Pan-Seared Duck Breast with Seasonal VegetablesSeason each duck breast with salt and pepper. Add the olive oil to a large sauté pan, over medium heat.
- When the oil is hot, add the duck breasts, skin side down. Sear for 6 to 8 minutes on medium-low heat. Flip the duck breasts over and cook for an additional 3 minutes for medium-rare.
- Remove the duck from the pan and allow it to rest 2 to 3 minutes before slicing.
- Add the minced shallot to the pan with the warm duck fat and sweat the shallots, being careful not to brown, for 1 to 2 minutes.
- Add the seasonal vegetables and sauté until warmed throughout, adding the rosemary to finish.
- Slice each duck breast, into 1/2-inch pieces. Serve the duck with the vegetables and the pomegranate-thyme reduction.
Nutrition Facts
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