Seared Duck Breast with Pomegranate Reduction is an amazingly rich main entrée that is deceptively easy to prepare! Make it for any special occasion.
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.
You guys, this recipe is sexy.
Mark my words, there is totally a difference between sexy food and un-sexy food.
For the sake of argument:
Tuna noodle casserole? Un-sexy (delicious, but just about as sexy as cinder block).
Lamb shanks? Sexy.
Chocolate beet cake? Sexy.
Oatmeal cookies? Un-sexy (addicting across all solar systems, but the sex appeal of argyle socks).
Jager bombs? Un-sexy (and disgusting).
Hot toddies? Sexy.
Burritos, fancy macaroni and cheese, kale salad, Ethiopian food, fried calamari?
Strangely and surprisingly sexy.
You agree, non? Oui? Oui oui? Voulez-vous boire une bouteille de vin avec votre whisky? Moi aussi.
There are many ways you can cook duck breast, but my favorite method (and in my opinion the best way to cook duck) is searing in a cast iron skillet and finishing it off in the oven.
To make this recipe, you’ll need a cast iron skillet or an oven-safe skillet, a sharp knife, and a meat thermometer.
While the pomegranate reduction is optional, it adds to the deliciousness of the meal and creates a sweet, tangy counterbalance to the otherwise rich duck.
The process is simple and the result is impressive. A guaranteed show-stopping meal!
How to Sear Duck Breasts:
Preheat the oven to 350 degrees F.
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.
Sprinkle both sides of the meat with salt and pepper.
Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
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.
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.
Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
Use tongs to place duck breasts on a cutting board.
Using a sharp knife, cut thin strips of duck diagonally. Use a thermometer to check the duck breast for doneness.
Duck is considered fully cooked at 165 degrees F. Because the meat needs to rest before serving, you can pull it out once it reaches 162 to 163 degrees and it will raise in temperature as it sits.
What to Serve with Duck:
Here are my top recommendations for side dishes to serve with seared duck breast.
- Mediterranean Green Bean Casserole
- Lemon Asparagus Risotto
- Pea Salad with Bacon
- Garlic Herb Roasted Vegetables
- Italian Pasta Salad
- Maple Bourbon Mashed Sweet Potatoes
I hope you love seared duck breast as much as I do!
Get on wit yo’ bad self!
Seared Duck Breast with Pomegranate Reduction
Ingredients
- 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
Instructions
Prepare the pomegranate reduction:
- Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
- 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.
- Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.
Sear the Duck Breasts:
- Preheat the oven to 350 degrees F.
- 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.
- Sprinkle both sides of the meat with salt and pepper.
- Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
- Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
- 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.
- 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.
- Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
- Use tongs to place duck breasts on a cutting board.
- Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
- Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.
Duck is always sexy.
Are are pomegranates, and thus, this recipe is quite sexy indeed.
This is too gorgeous Julia! I love the gamey flavour of the duck (which you’ve crisped up beautifully, may I add!) with the sweet, sticky pomegranate mmmm!
Thanks so much, Millie! It’s all about the crispy later of skin/fat! Best part of the whole cut! Have a great weekend, dear!xo
My sister LOVES duck and I just forwarded her this recipe. She said that the pomegranate reduction is what sold her haha
YES! Let me know if she/you make the duck! The pomegranate reduction is so easy and so worth the boil time! 😀
This is such a pretty way to prepare duck! I love the pink pomegranate!
Thanks, Kelly! The pomegranate reduction makes the whole thing pop!
Hhaha I have to agree with your sexy food vs. non sexy food list. Oatmeal cookies-good, but not sexy. You are officially the pomegranate queen! Have I already told you that?
Oatmeal cookies remind me of retirement homes for some reason. Is that weird? Do all retirement homes serve oatmeal cookies? I wouldn’t know. So happy you’re digging the pomegranate, sister!
This duck breast is seriously some sexy stuff! And OMG, I can’t believe I used to drink Jager bombs. I once spent $25 for one in Vegas, and I never bought another one since then!
Jager bombs were my jam for a hot minute and holy crap, drinking in Vegas is a serious investment! I’ve resolved that a trip to Vegas entails a trip to the liquor store, because drinking out is bit out of control.
I love duck and my mom made it for me for my birthday every year when I was young. Loved it with a sour kraut and apple stuffing.
I luuurve sour kraut, so I’ll have to give the kraut and apple stuffing trick a go! Thanks for the fabulous idea 🙂
Lol about tuna casserole and argyle socks! And drinking a bottle of win with your whiskey would be a feat indeed! 😉 Agree 100% though – this is one sexy dish!
Parlez vous francais?? Quelle surprise! What would happen if we had an un-sexy potluck where everyone was mandated to wear argyle socks and bring the most un-sexy casserole they could muster up? Ugh, that would be a blast! 😀 Glad you like the sex food!