| Ingredients: |
6 duck breasts (8 to 10 oz each)
salt and pepper
2 T. canola oil
1 cup Orange Pomegranate Glaze, below
Orange pomegranate glaze:
2 tsp canola oil
1/4 cup shallots
1 t. chopped thyme
1 lemon, zest
2 oranges, zest
1 T. sugar
1/4 cup red wine vinegar
1 cup chicken stock
1/2 cup corn syrup
1 cup orange juice
3 cups pomegranate juice
1 T. lemon juice
1 bay leaf
4 T. chilled butter
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| Preparation - Directions: |
Preheat oven to 375°.
Trim the excess fat from the duck breasts and score skin. Season the duck on both sides with salt and 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 1-1/2 cup 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. Serves 6
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