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Seared Duck Breast with Pomegranate Reduction

Have you ever made duck before? Duck is one of those foods you would think takes a lot of preparation, time, and consternation. But it really doesn’t! No consternation at all! It’s just as easy as preparing your run-of-the-mill chicken, beef, or fish recipe.

Actually, it’s easier to prepare than lean meat because it comes with a hefty layer of fat, which means it’s pretty impossible to mess up because it comes with a flavor and liquid lube package deal. Like, the hefty layer of fat is liquid lube for the meat while it’s cooking, keeping the breast nice and moist for optimal tenderness. Fat. It’s reaaaal good.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 2


    •   2 duck breasts
    •   Salt and pepper
2 tablespoons grapeseed oil or high temp cooking oil of choice

For the Pomegranate Reduction:

    •   1 8- ounce bottle pure pomegranate juice
1 tablespoon pure maple syrup
    •   Pinch cinnamon
1/8 teaspoon kosher salt


Prepare the Pomegranate Reduction:

  1. Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
  2. Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.
  3. Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.

Sear the Duck Breast:

  1. Preheat the oven to 350 degrees F.
  2. Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you don’t want to cut into the flesh of the meat.
  3. Sprinkle both sides of the meat with salt and pepper.
  4. Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
  5. Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
  6. Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.
  7. Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.
  8. Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
  9. Use tongs to place duck breasts on a cutting board.
  10. Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
  11. Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.

NOTES: *For a rarer piece of meat, skip the oven process and serve immediately after searing the duck.

This great family recipe is thanks to The-Roasted-Root Recipes at







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