Reviews        Add Rating & Review

Back to Duck Breasts with Pomegranate-Walnut Sauce All Reviews for Duck Breasts with Pomegranate-Walnut Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Duck Breasts with Pomegranate-Walnut Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1/2 medium onion, finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground allspice 5 ounces lightly toasted walnuts, finely chopped 3 tablespoons pomegranate molasses 2 cups pomegranate seeds (2 pomegranates) 1 cup homemade veal stock or low-sodium canned beef stock 3/4 cup homemade chicken stock or low-sodium canned chicken stock Coarse salt and freshly ground pepper 4 Magret duck breast halves, trimmed, excess fat and skin reserved 1 tablespoon fresh mint, chopped or leaves, for garnish Roasted Fingerling Potatoes Mixed greens, for serving, optional Pomegranate Vinaigrette

Gallery Duck Breasts with Pomegranate-Walnut Sauce

Recipe Summary Servings: 4

Duck Breasts with Pomegranate-Walnut Sauce

Duck Breasts with Pomegranate-Walnut Sauce

Duck Breasts with Pomegranate-Walnut Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 1/2 medium onion, finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground allspice 5 ounces lightly toasted walnuts, finely chopped 3 tablespoons pomegranate molasses 2 cups pomegranate seeds (2 pomegranates) 1 cup homemade veal stock or low-sodium canned beef stock 3/4 cup homemade chicken stock or low-sodium canned chicken stock Coarse salt and freshly ground pepper 4 Magret duck breast halves, trimmed, excess fat and skin reserved 1 tablespoon fresh mint, chopped or leaves, for garnish Roasted Fingerling Potatoes Mixed greens, for serving, optional Pomegranate Vinaigrette

Directions

In a medium skillet, heat oil over medium-high heat. Add onion and sauté until golden, 3 to 5 minutes. Stir in cinnamon and allspice, and cook until fragrant, about 1 minute. Add walnuts, pomegranate molasses, 1 3/4 cups pomegranate seeds, and veal and chicken stocks. Bring to a boil, reduce to a simmer, and cook until reduced and thickened, about 15 minutes. Remove from heat, set aside.

Score duck in a crosshatch pattern. Season with salt and pepper. Heat a large cast-iron skillet over medium heat. Add duck breasts, skin-side down, and cook until most of the fat has rendered and the breasts are almost cooked through, 15 to 20 minutes. Turn breasts over, and cook until medium-rare, 2 to 3 minutes. Remove from skillet; set aside. Let rest 10 minutes before slicing.

Transfer duck breasts to a work surface, skin-side down. Thinly slice on the bias. Transfer to plates, and top with sauce. Garnish with mint and the remaining 1/4 cup pomegranate seeds. Serve with potatoes and salad, if desired.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Duck Breasts with Pomegranate-Walnut Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Duck Breasts with Pomegranate-Walnut Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest