Seared Duck Breast with Pomegranate Reduction
If you like dark meat, you’ll love Bell & Evans Duck Breast. It is delectable, flavorful and juicy– high in Iron and Zinc. And it’s easier to cook than you might think! This easy recipe for Duck Breast is paired with a Pomegranate Reduction.
- 1 pkg of 2 Bell & Evans Duck Breasts
- 1 8-oz. Bottle pure pomegranate juice
- 2 T Pure maple syrup
- 2 1/4 tsp Kosher salt, divided
- 1 tsp Fresh thyme leaves, coarsely chopped
- 1 Cup Pomegranate seeds
- Add pomegranate juice, maple syrup and ¼ tsp salt to a small skillet and bring to a boil. Continue to boil, stirring occasionally, until mixture has thickened and reduced to a third of its volume, about 30 to 40 minutes.
- Meanwhile, score the skin of the duck breasts with a sharp knife several times crosswise at a 45-degree angle, creating diamonds in the skin. Note: Be careful not to cut into the flesh of the meat. Season duck breasts generously with remaining salt and ground pepper on both sides.
- Preheat oven to 350°F. On stovetop, heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
- When the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down. Cook 5 minutes, or until the skin has turned brown and crisp. Flip and cook an additional 2 to 3 minutes.
- Remove the skillet from the heat, cover and place in the center of oven. Bake for 5 minutes.
- Remove duck breasts from the skillet and place on a cutting board to rest.
- Return skillet to stovetop over medium heat. Add pomegranate reduction and thyme leaves to skillet and stir, scraping up any browned bits, until hot, 1-2 minutes. Add pomegranate seeds and stir, 1 minute.
- Slice duck breast on the bias and serve drizzled with pomegranate reduction sauce.