POMEGRANATE DUCK

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.

Despite leaving several stains on my cutting board from using

some real Pomegranates for the garnish, I���ll definitely place this recipe

 in my regular repertory- it is a good alternative to the ���Duck Breast in

Orange Sauce��� recipe that I did in one of my first posts.

This dish is not too difficult and the prep time is 40 minutes max- and then

 there���s the 1 hour 15 minute cook time to ensure the duck meat falls of

f the bone before final plating.

I tried two ways of plating this dish; one with the duck served

 on top of the baked semolina (see top photo) and the

second plating with a slice of semolina on the side (see below);

which way do you prefer?

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. Serve with Couscous.

POMEGRANATE DUCK

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. Serve with Couscous.
Makes 2 Servings.

Total: 45 minutes

Ingredients

▪ 1 pound boneless duck breast, skin removed
▪ 1/2 teaspoon kosher salt
▪ 2 teaspoons extra-virgin olive oil
▪ 1 small shallot, finely chopped
▪ 1 cup pomegranate juice
▪ 1/4 cup reduced-sodium chicken broth
▪ 1 teaspoon cornstarch
▪ 2 teaspoons chopped fresh parsley garnish (optional)

Directions

1. Preheat oven to 450째F.

2. Sprinkle duck with salt. 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

 the duck to a small baking dish and roast until a thermometer inserted into the

 thickest part registers 150째F, 8 to 12 minutes for medium, depending on the size

 of the breast. Transfer to a cutting board; let rest 5 minutes.

3. 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. Reduce heat to a

simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the

 duck has finished resting, pour any accumulated juices into the sauce and stir

 to combine.

4. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish

with parsley, if desired.

Per Serving:
272 calories; 10 g fat (2 g sat, 5 g mono); 88 mg cholesterol; 22 g carbohydrate;

 23 g protein; 0 g fiber; 368 mg sodium; 552 mg potassium.
Nutrition Bonus: Iron (30% daily value); Potassium (16% dv);

 Vitamin C (15% dv).