Skip to content

Food & Recipes

Font Size
A
A
A

Pomegranate Duck

Pomegranate Duck
This Recipe Is:

WebMD Recipe from EatingWell.com

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.

Ingredients
Prep: 15 minutes | Cook: 25 minutes | Total Time: 40 minutes
  • 1 pound
    boneless duck breast, skin removed (see Tip)
  • 1/2 teaspoon
    kosher salt
  • 2 teaspoons
    extra-virgin olive oil
  • 1 small
    shallot, finely chopped
  • 1 cup
    pomegranate juice
  • 1/4 cup
    reduced-sodium chicken broth
  • 1 teaspoon
    cornstarch
  • 2 teaspoons
    chopped fresh parsley for garnish (optional)
Instructions
  1. Preheat oven to 450°F.
  2. 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. 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. Transfer to a cutting board; let rest 5 minutes.
  3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice 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. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
  4. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
Tip

Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections. Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Nutritional Information

Makes: 2 servings
  • Calories272
  • Fat10 g
    • Saturated fat2 g
  • Cholesterol88 mg
  • Carbohydrates22 g
    • Dietary fiber0 g
  • Protein23 g
  • Sodium368 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.