Pomegranate Thyme Duck Breast

The rich flavor of the duck is enhanced by the sweet tang of the pomegranate, while the earthy notes of thyme add a depth to the dish. This creates a perfect balance of savory & slightly fruity flavors, making it an elegant and flavorful dish for the holidays.

Ingredients

  • ½ Cup Pomegranate Juice
  • 2 tbsp. Pomegranate Seeds
  • 2Duck Breasts,Defrosted
  • 3 Cloves of Garlic,Minced
  • 6 -8 sprigs Fresh Thyme
  • 1 tbsp. Honey
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. Butter

Direction

  • Serve sliced duck breast with a drizzle of pomegranate thyme sauce on top. Garnish with pomegranate seeds and fresh thyme sprigs.
  • Preheat oven to 400°F. Score skin in ¼-inch intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
  • Place duck skin side down in sauté pan over medium heat, cover and cook for 10 minutes. Reserve pan for later.
  • Transfer duck to metal baking sheet, skin side up. Roast in oven for 10 minutes or until cooked to medium doneness.
  • While duck is in oven, make sauce using pan from step 2. Keep duck fat in pan.
  • Heat pan over medium heat and sauté garlic until fragrant, about 1 minute.
  • Stir in pomegranate juice, honey, and balsamic vinegar. Add thyme sprigs and simmer for 8 to 10 minutes.
  • Remove thyme sprigs from sauce and add butter. Remove from heat.
  • Make sure duck has rested for 3 to 5 minutes. Thinly slice.
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