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.
Heat oil in a medium skillet over medium-high heat.
Add the duck and cook until browned on both sides, 3 to 4 minutes per side.
Transfer to a cutting board; let rest 5 minutes.
While the duck is roasting, return the pan to medium-high heat.
Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add pomegranate juice and bring to a boil.
Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes.
Stir broth and cornstarch in a small bowl until the cornstarch dissolves.
Add to the pan.
Bring to a boil, stirring constantly.
When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
Thinly slice the duck; serve topped with the pomegranate sauce.
Garnish with parsley, if desired.
They can be found in most supermarkets in the poultry or specialty-meat sections.
Leftover broths in aseptic packages keep for up to 1 week in the refrigerator.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
