Duck Breast With Pomegranate Glaze

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2/3 cup pomegranate molasses (see tip)
• 2/3 cup red wine vinegar
• 1/4 cup honey
• 2 cups chicken stock or 2 cups chicken broth, reduced to 1/2 cup
• 4 boneless skin-on duck breasts (about 7 ounces each)
• kosher salt
• fresh ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup pomegranate seeds, for garnish (optional)

Recipe

• 1 for the glaze and sauce:.
• 2 combine the pomegranate molasses and vinegar in a small saucepan over high heat.
• 3 bring to a boil, then reduce the heat to medium and add the honey; mix well.
• 4 cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).
• 5 remove from the heat.
• 6 transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.
• 7 add the reduced stock or broth and stir to combine; keep warm.
• 8 for the duck:.
• 9 heat a large skillet over medium-high heat.
• 10 use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.
• 11 season both sides of the breasts with salt and pepper to taste.
• 12 place skin side down in the hot skillet. (you may need to use 2 pans or do this in batches.).
• 13 cook for 7 to 8 minutes, until nicely browned, then turn the breasts over and cook for 3 to 4 minutes on the second side (for medium-rare).
• 14 brush the duck breasts generously on both sides with the reserved 1/3 cup of pomegranate molasses-red wine vinegar glaze (there may be glaze left over).
• 15 tent loosely with aluminum foil and let rest for 5 minutes.
• 16 finishing the sauce:.
• 17 return the pomegranate glaze-stock/broth mixture to medium-low heat.
• 18 when it is heated through, add the remaining tablespoon of butter, stirring to combine.
• 19 cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
• 20 adjust seasoning with salt and pepper, as needed.
• 21 finishing the dish:.
• 22 when ready to serve, cut the duck breasts into quarter-inch slices.
• 23 fan the slices on individual plates and drizzle the sauce over the duck.
• 24 if desired, sprinkle with pomegranate seeds.
• 25 serve hot or warm.