Entrée: France – Canard Au Réduction De Grenade (Duck Breast with Pomegranate Reduction)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 bone-in, skin-on duck breasts, 570 g total gross weight; estimated 340 g cooked edible meat and skin
Salt and black pepper, to taste
Pomegranate juice, 240 ml (approximately 250 g) (estimated edible portion: 250 g)
Sugar, 30 ml (approximately 25 g)
Red wine vinegar, 15 ml (approximately 15 g)
Cornstarch, 5 ml (approximately 3 g)

Instructions

1. 1. Score the skin of the duck breasts without cutting deeply into the meat. Season with salt and black pepper to taste.
2. 2. Place the breasts skin-side down in a hot skillet and sear until the skin is crisp. Turn briefly, then transfer the skillet or breasts to an oven preheated to 200°C (400°F). Cook for 8–10 minutes, or until done to preference. Rest before slicing.
3. 3. While the duck cooks, combine the pomegranate juice, sugar, and red wine vinegar in a saucepan. Simmer over medium heat until reduced and thickened.
4. 4. Mix the cornstarch with a small amount of cold water to make a slurry. Stir it into the sauce and cook until the sauce reaches a glaze consistency.
5. 5. Slice the rested duck and serve drizzled with the pomegranate reduction.