Liberty Duck Breast with Orange Pomegranate Glaze

Ingredients

• 6 duck breasts (8-10 oz each)
• Salt & pepper
• 2 Tbls canola oil
• 1 c Orange Pomegranate Glaze, below

Orange Pomegranate Glaze

• 2 tsp canola oil
• ¼ c shallots
• 1 tsp chopped thyme
• 1 lemon, zest
• 2 oranges, zest
• 1 Tbls  sugar
• ¼ c red wine vinegar
• 1 c chicken stock
• ½ c corn syrup
• 1 c orange juice
• 3 c pomegranate juice
• 1 Tbls  lemon juice
• 1 bay leaf
• 4 Tbls chilled butter

Directions

Preheat oven to 375°.

 Trim the excess fat from the duck breasts and score skin.  Season the duck on both sides with salt & pepper.  In a large sauté pan, heat the oil over medium heat until very hot. Pan-sear the duck breasts, fat side down over medium heat for 5 minutes until the fat starts to run. Remove the excess fat from the pan.  Turn the duck breasts over and transfer to the oven and roast for 8 minutes. Remove the duck breasts from pan and rest for 5 minutes before serving.

Orange Pomegranate Glaze
Over medium heat, sauté the shallots in a heavy-bottomed sauce pot, in oil until soft.  Add the thyme, lemon zest, orange zest and sugar.  Reduce heat and cook until the sugar begins to brown.  Deglaze the pan with red wine vinegar and reduce by half.  Add the chicken stock, corn syrup, orange juice, pomegranate juice, lemon juice and bay leaf and reduce to 1½ c over medium heat.  Strain the liquid to remove solids and return to the pan.  Whisk in the butter over low heat and season with salt and pepper.
 

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