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Duck Breasts with Pomegranate Glaze

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 2 servings


For the Glaze

  • 2 cups pomegranate juice about 8-10 pomegranates
  • ¼ cup sugar

For the Duck

  • 2 duck breasts boneless & skin-on
  • salt and pepper to taste
  • Mandarin orange segments as needed, for garnish


For the Pomegranate Glaze

  • Juice the pomegranates and strain to remove the seeds and/or any errant pieces of pulp. (You can save the seeds to sprinkle on the finished duck breasts as a garnish if you like).
  • Combine the juice and the sugar in a small sauce pan and simmer until reduced to a half cup, about 20 minutes or so.
  • Reserve to pour over the cooked duck breasts, heating it up briefly if necessary.

For the Duck

  • With a sharp knife, score the skin side of the duck breasts in a crosshatch pattern. Do not cut into the meat. This enables the fat to render when cooked.
  • Heat up a skillet without any oil, (the duck skin will provide its own cooking fat).
  • Season the duck with salt and pepper.
  • Place the breasts skin side down in the skillet. Cook on medium heat until the skin is crisp but not burnt, about 7 minutes. Check it a little before then to be sure.
  • Flip the breasts and cook the other side, about another 3-4 minutes for medium-rare, or until the center of the breast reaches a temperature of 135 degrees F. on a meat thermometer.
  • Plate the breasts, add the orange segments, and then pour the glaze, (and the reserved seeds if desired) over them and serve.