Pomegranate duck breast is a very tasty and beautifully presented main course, perfect for a special occasion. The unique flavor of the duck breast pairs wonderfully with the tartness of the pomegranate sauce. The duck breast is the most noble cut of this animal and should be treated as such, cooking it is essential to keep it tender and succulent. If fresh fruit is not available, you can use ready-made juice without added sugars, only natural juice. Alternatively, it can be paired with this delicious pomegranate jam.
If you don’t want to miss all the new recipes follow me also on my FB page, on my IG profile and on my YouTube channel
Discover other duck recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 duck breast
- 2 leaves sage
- 2 sprigs thyme
- 2/3 cup pomegranate (juice)
- 1/2 cup red wine
- 1 teaspoon honey
- 1 teaspoon gluten-free cornstarch
- salt
- pepper
Tools
- 1 Knife
- 1 Pan
- 1 Baking Tray
Steps
Score the duck breasts on the skin side with crosswise cuts. (only on the skin)
Heat a pan and brown the meat on the skin side.
Add the aromatic herbs in the duck fat and let them infuse for 2 minutes.
Meanwhile, deseed the pomegranate and set aside.
Drain the meat from any fat and place it on a baking tray lined with parchment paper.
Then salt and pepper, bake at 392°F (200°C) for 10 minutes for medium-rare.
Pour the red wine into the pan where the duck was cooked and deglaze.
Once the alcohol has evaporated, add the pomegranate juice and honey.
Add the cornstarch dissolved in a little cold water.
Thicken the sauce.
Adjust the salt and strain the sauce.
Remove the duck breast from the oven, let it rest for 5 minutes in a warm place, and slice.
Serve with the pomegranate sauce and some seeds.
NOTICE: check the Italian Celiac Association guidebook and carefully read the ingredients to ensure they are free from gluten contamination.
Tips
Storage is not recommended.
To substitute pomegranate juice for sauce preparation, proceed in the same way by deglazing the pan with red wine without adding cornstarch. Add 2 tablespoons of pomegranate jam (recipe) off the heat, strain, and serve with the duck breast.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
