Pan-Seared Duck Breast with a POM Thyme Reduction Sauce

Pan-Seared Duck Breast with a POM Thyme Reduction Sauce


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.