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Seared Duck with Pomegranate

Preparation
20 MIN
Cooking
30 MIN
Photo Seared Duck with Pomegranate
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Ingredients

    Duck

  • 2 duck magrets, about 1 lb (454 g) each
  • 1/2 teaspoon (2.5 ml) crushed black pepper
  • Salt
  • Sauce

  • 1/3 cup (75 ml) pomegranate juice
  • 1 tablespoon (15 ml) honey
  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon (15 ml) chopped parsley
  • 1/3 cup (75 ml) pomegranate seeds

Preparation

    Duck

  • 1. With a sharp knife, remove some fat from duck breasts so only a thin layer remains. Score fat without cutting meat. Coat well with pepper. Season with salt.
  • 2. In a skillet, gently brown duck, fat side down, for about 15 minutes or until fat is almost completely melted and a thin layer of skin is crispy. Return duck breasts and cook until desired doneness. Let rest for about 10 minutes.
  • Sauce

  • 3. Meanwhile, in another skillet, bring pomegranate juice and honey to a boil. Simmer until sauce has reduced by half. Add olive oil and parsley. Thinly slice duck breasts. Drizzle with pomegranate sauce and garnish with pomegranate seeds.
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