Duck Breast With Pomegranate Glaze

1. 1

   For the glaze and sauce:

2. 2

   Combine the pomegranate molasses and vinegar in a small saucepan over high heat.

3. 3

   Bring to a boil, then reduce the heat to medium and add the honey; mix well.

4. 4

   Cook for 12 to 15 minutes, until the mixture has reduced by about half (about 2/3 cup).

5. 5

   Remove from the heat.

6. 6

   Transfer half of the glaze (1/3 cup) to a separate small saucepan over medium-low heat.

7. 7

   Add the reduced stock or broth and stir to combine; keep warm.

8. 8

   For the duck:

9. 9

   Heat a large skillet over medium-high heat.

10. 10

    Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern; do not cut through to the flesh.

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    Season both sides of the breasts with salt and pepper to taste.

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    Place skin side down in the hot skillet. (You may need to use 2 pans or do this in batches.).

13. 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. 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. 15

    Tent loosely with aluminum foil and let rest for 5 minutes.

16. 16

    Finishing the sauce:

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    Return the pomegranate glaze-stock/broth mixture to medium-low heat.

18. 18

    When it is heated through, add the remaining tablespoon of butter, stirring to combine.

19. 19

    Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.

20. 20

    Adjust seasoning with salt and pepper, as needed.

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    Finishing the dish:

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    When ready to serve, cut the duck breasts into quarter-inch slices.

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    Fan the slices on individual plates and drizzle the sauce over the duck.

24. 24

    If desired, sprinkle with pomegranate seeds.

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    Serve hot or warm.

* Per serving · 4 servings · Values may vary.