Pomegranate Duck
Elevate your next dinner party with the luxurious and tangy flavors of Pomegranate Duck, a gourmet dish that’s surprisingly simple to prepare. Featuring tender, crispy-skinned duck breasts drizzled with a rich, glossy pomegranate sauce, this recipe masterfully balances savory and sweet. The sauce, a heavenly reduction of pomegranate juice, chicken stock, honey, and balsamic vinegar, is studded with jewel-like pomegranate seeds for bursts of freshness. With just a handful of pantry staples like fresh thyme and butter, and a quick 25-minute cook time, this dish is perfect for an elegant weeknight dinner or an impressive special occasion meal. Serve it with roasted vegetables or creamy mashed potatoes for a show-stopping presentation your guests won’t forget.
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Recipe Information
Ingredients
- 4 pieces duck breasts
- 1 cup pomegranate juice
- 0.5 cup pomegranate seeds
- 0.5 cup chicken stock
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the duck breasts dry with paper towels. Score the skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium heat. Place the duck breasts skin-side down in the skillet and cook for 6-8 minutes, or until the skin is crispy and golden brown. As the fat renders, carefully spoon it out to prevent crowding in the pan.
Flip the duck breasts and cook for an additional 3-6 minutes, depending on the desired doneness. Remove the duck and let it rest on a cutting board, covered loosely with foil.
Pour off excess fat from the skillet, leaving about 1 tablespoon. Add the butter and fresh thyme, stirring until the butter melts.
Deglaze the skillet by pouring in the pomegranate juice, chicken stock, honey, and balsamic vinegar. Stir to combine and bring the mixture to a simmer. Let it reduce for 5-7 minutes, or until it thickens into a glossy sauce.
Stir in the pomegranate seeds and cook for 1 minute to warm them through. Taste the sauce and adjust the seasoning if necessary.
Slice the duck breasts thinly against the grain. Place slices on a serving plate and drizzle with the pomegranate sauce.
Garnish with extra pomegranate seeds or fresh thyme if desired, and serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 21.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 30 mg | 2% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
