February 14th, 2009 by Richard Julien

Roasted Duck breast with pomagrante

1 pound boneless duck breast, skin removed (see Note)
1/2 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
3 small shallots, finely chopped
1 cup pomegranate juice
1/4 cup reduced-sodium chicken broth (see Tips for Two)
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley for garnish (optional)

Preheat oven to 450°F.

  1. 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.
  2. 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.
  3. Transfer to a cutting board; let rest 5 minutes.
  4. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant
  5. Add pomegranate juice, lemon zest 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.
  6. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.

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