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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Serve with Herbed Couscous. Read more . Radicchio salad Ingredients:
1 pound boneless duck breast, skin removed |
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 (see tips for two) |
1 teaspoon cornstarch |
2 teaspoons chopped fresh parsley for garnish (optional) |
Directions:
1. Preheat oven to 450°F.
2. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat.
3. Add the duck and cook until browned on both sides, 3 to 4 minutes per side.
4. 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.
5. Transfer to a cutting board; let rest 5 minutes.
6. While the duck is roasting, return the pan to medium-high heat.
7. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
8. Add pomegranate juice and bring to a boil.
9. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes.
10. Stir broth and cornstarch in a small bowl until the cornstarch dissolves.
11. Add to the pan.
12. Bring to a boil, stirring constantly.
13. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes.
14. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
15. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
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