Duck Breast with Pomegranate Glaze

Duck Breast with Pomegranate Glaze is rated 5.0 out of 5 by 1.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4

Pomegranate concentrate is available in the beverage section of Middle Eastern, Asian and Latin markets, as well as some gourmet supermarkets. Duck skin is rather fatty, so here the breasts are panfried prior to grilling to render some of the fat. 

Ingredients:

  • 4 blood oranges or 2 large navel oranges 
  • 1/2 cup pomegranate concentrate  
  • 6 Tbs. light agave syrup or honey  
  • 1 Tbs. balsamic vinegar 
  • Coarse salt, to taste  
  • 4 boneless, skin-on Muscovy or Pekin duck breasts, each 6 to 8 oz. 
  • Freshly cracked pepper, to taste  
  • 1/2 cup pomegranate seeds (optional) 

Directions:

Using a knife, peel the oranges and, holding each orange over a colander set in a bowl, segment them. Leave the segments in the colander to drain; reserve the juice.

In a small saucepan over medium heat, combine 4 Tbs. of the reserved orange juice, the pomegranate concentrate, agave syrup, vinegar and a pinch of salt. Simmer until thick enough to coat the back of a spoon, 10 to 15 minutes.

Pat the duck breasts dry with paper towels. Using a boning knife, trim the breasts to a uniform size, cutting away any excess fatty skin. Score the skin in a crosshatch pattern, without cutting into the flesh, at 1/2-inch intervals. Remove the tenderloins; discard or reserve for another use. Trim away any sinew from the undersides of the breasts. Generously season the breasts with salt and pepper.

Prepare a medium-hot fire in a grill.

Preheat a cast-iron grill pan on the stovetop over medium-high heat until smoking, 5 to 10 minutes. Working in batches, place the duck breasts, skin side down, in the preheated pan and cook until the fat begins to render, 4 to 5 minutes. Transfer the breasts to a shallow dish; reserve the rendered fat for another use. Pour half the pomegranate glaze over the duck and turn to coat. Keep the remaining glaze warm.

Place the duck on the grill, skin side down, directly over medium-high heat. Grill, turning once, until browned, 4 to 5 minutes per side for medium, or until done to your liking. Transfer the duck to a platter, cover loosely with aluminum foil and let rest for 5 minutes.

Meanwhile, stir the orange segments and pomegranate seeds into the reserved glaze in the saucepan. Slice the duck breasts across the grain on the bias. Fan out the slices on individual plates and spoon the glaze on top. Serve immediately. Serves 4.

Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Rated 5 out of 5 by from Mmmm.... Duck.... We really enjoyed this recipe. Challenges: 1. Oranges did not render the juice needed for the sauce, so smashed some slivers and reserved others for the final sauce. 2. We could not find duck in the size the recipe required - we found about double the amount required, so we used a temperature probe to ensure doneness - we pulled from the grill at ~140 degrees. 2a. One duck breast had a tenderloin to remove (it was obvious), the other did not. I am not clear why this step is necessary. 3. I could not find pomegranate concentrate, so bought juice from concentrate and reduced. (Used about 1.4-ish cups and reduced to 1/2 cup.) We did not really have a planned use for the reserved duck fat so we used some of it to finish asparagus (par boiled and finished in the duck fat with salt & pepper). This was a really nice side. The duck itself was flavorful and steak-like. There was a nice sweet x savory taste with the sauce and the duck. This one is a keeper! We'll do it again!
Date published: 2017-09-29
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