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Duck Breast with Apple-Pomegranate Sauce (Robert Irvine) Recipe

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Duck Breast with Apple-Pomegranate Sauce (Robert Irvine)
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Ingredients
23
Count
Nutrition
774
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Sauce:
  2. Heat a medium saute pan over medium-high heat and add the oil.
  3. Cut a crosshatch pattern into the skin of the duck breasts. Be careful to not cut through to the flesh.
  4. Season the skin side with the curry and the flesh side with salt. Place in the pan, skin side down. Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes. Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Once cooked, remove from the pan and allow the meat to rest for 5 minutes.
  5. Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Deglaze the pan with the pomegranate juice. Allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with a pinch of sugar if the sauce tastes too tart.
  6. When plating, slice the duck breast thinly and spoon the warm sauce over the duck. Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables.
  7. Mashed Sweet Potatoes with Goat Cheese:
  8. Peel and slice the sweet potatoes into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender, about 13 minutes. Stick a fork in a potato piece and if it goes in easily, it's done.
  9. Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute.
  10. Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates. If piping, cut a hole in the tip and pipe onto the plate.
  11. Sauteed Julienned Vegetables:
  12. Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 773.74 Kcal (3239 kJ)
Calories from fat 334.25 Kcal
% Daily Value*
Total Fat 37.14g 57%
Cholesterol 338.12mg 113%
Sodium 372.92mg 16%
Potassium 754.72mg 16%
Total Carbs 49.95g 17%
Sugars 22.48g 90%
Dietary Fiber 7.54g 30%
Protein 62.64g 125%
Vitamin C 13.1mg 22%
Vitamin A 2.1mg 72%
Iron 9.5mg 53%
Calcium 227.6mg 23%
Amount Per 100 g
Calories 143.36 Kcal (600 kJ)
Calories from fat 61.93 Kcal
% Daily Value*
Total Fat 6.88g 57%
Cholesterol 62.65mg 113%
Sodium 69.1mg 16%
Potassium 139.84mg 16%
Total Carbs 9.26g 17%
Sugars 4.16g 90%
Dietary Fiber 1.4g 30%
Protein 11.61g 125%
Vitamin C 2.4mg 22%
Vitamin A 0.4mg 72%
Iron 1.8mg 53%
Calcium 42.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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