Duck Magret With Pomegranate

1. 1

   Place the pomegranate seeds and juice in a saucepan with honey and balsamic vinegar, and let reduce to about half.

2. 2

   Make slits or score the duck skin.

3. 3

   Place the duck breasts in a frying pan with the skin side down on medium heat for about 8 to 10 minutes, or until golden brown.

4. 4

   Turn and fry the other side for about 6 minutes, basting occasionally with drippings.

5. 5

   Remove from heat and wrap the duck breasts in aluminum foil. Let rest for about 10 minutes.

6. 6

   Fry again, with the skin side down, until crisp.

7. 7

   Season with salt and pepper, cut into thin slices, and serve with the reduced pomegranate sauce and an arugula salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.