Pan-Seared Duck Breast with a POM Thyme Reduction Sauce
TIME TO TABLE: 35 MINUTES PREP, 1 HOUR 35 MINUTES COOKING
Makes 4 servings.
POM Thyme Reduction
2 cups pomegranate juice
4 oz. Spanish onion
2 oz. carrot
2 oz. celery
1 clove garlic
2 cups red wine
2 quarts chicken stock
5 sprigs fresh thyme
Pan-Seared Duck Breast with Seasonal Vegetables
4 duck breasts
1 tablespoon olive oil
1 small shallot, minced
3 cups seasonal vegetables
1 sprig fresh rosemary
Salt and pepper to taste
POM Thyme Reduction:
In a small pot, reduce the pomegranate juice to 1/4 cup (2 fl. oz.), or until it coats the back of a spoon easily. Rough chop the onion, carrot, celery and garlic. Sauté in a large heavy-bottomed pot over medium heat, caramelizing the vegetables nicely.
Add red wine, and simmer over medium-low heat. Allow it to reduce to a syrup, strain out the vegetables and discard. Add 2 quarts of chicken stock, and reduce it down to 2 cups. Add fresh thyme sprigs and pomegranate juice reduction to finish.
Pan-Seared Duck Breast with Seasonal Vegetables:
Season the entire duck breast. Add the olive oil to a large sauté pan, over medium heat. When the oil is hot, add the duck breast, skin side down. Sear for 6 to 8 minutes on a low flame. Flip the duck breast over, and cook for an additional 3 minutes for medium-rare. Remove the duck from the pan, and allow it to rest 2 to 3 minutes before slicing.
Add minced shallots to pan with the warm duck fat and sweat the shallots, being careful not to brown, for 1 to 2 minutes. Add the seasonal vegetables, and sauté until warmed thoroughly, adding the rosemary to finish. Slice each duck breast, on the bias, into 1/2" pieces. Serve the duck with the vegetables and the pomegranate thyme reduction.
Nutrients per Serving (1 duck breast): 296 calories (99 calories from fat), 28g protein, 11g total tat (4g saturated), 15g carbohydrates, 2g dietary fiber, 111mg cholesterol, 8g total sugars, 18mcg vitamin A RE, 670mg sodium, 399mg potassium, 28mg vitamin C.