Seared Duck With Pinot Noir/Pomegrante Reduction

1. 1

   Preheat oven to 400 degrees.

2. 2

   Add shallots, season with 1 teaspoon each salt and pepper.

3. 3

   Cook until soft.

4. 4

   Add wine, beef stock, pomegranate juice, thyme and cayenne.

5. 5

   Bring to a boil then reduce to simmer and cook until reduced by half, about 20 minutes.

6. 6

   Just before serving add remaining tablespoon of butter.

7. 7

   Let the duck breasts come to room temperature on the kitchen counter while heating a cast iron skillet with medium-high heat.

8. 8

   Generously season both sides of the duck with remaining salt and pepper and add to the skillet, skin side down.

9. 9

   Allow some fat to render and the skin to crisp, about 7-10 minutes.

10. 10

    When the skin is crisp, flip the breasts.

11. 11

    Using a spoon, empty most of the rendered duck fat from the skillet into a small dish.

12. 12

    Add the skillet into the preheated oven to finish cooking (another 7-10 minutes for medium).

13. 13

    (Removing extra fat from the skillet will prevent the chance of a fire in the oven).

14. 14

    When duck has finished cooking, remove from skillet and let rest for 5 minutes.

15. 15

    Add 1 tablespoon of reserved duck fat to skillet and then add brussel sprouts.

16. 16

    Season with salt and pepper and cook until soften and crisp around the edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.