Pan-Seared Duck Breast with a Pomegranate-Thyme Reduction Sauce

• From: Pomegranate Council

Ingredients

• Pomegranate-Thyme Reduction Sauce2 cups pomegranate juice

• 1 small Spanish onion, chopped

• 1 carrot, chopped

• 1 stalk celery, chopped

• 1 clove garlic, chopped

• 2 cups red wine

• 2 quarts chicken stock

• 5 sprigs fresh thyme

• Pan-Seared Duck Breast with Seasonal Vegetables4 duck breasts

• 1 Tbs olive oil

• 1 small shallot, minced

• 3 cups seasonal vegetables

• 1 sprig fresh rosemary

• Salt and pepper to taste

A satisfying meal made for a cold winter's night. Serve with a warmed loaf of hearty bread to sop up the sauce.

Directions

• Pomegranate-Thyme Reduction SauceIn a small pot, over medium heat, reduce the pomegranate juice to 1/4 cup or until it coats the back of a spoon easily; set pomegranate juice reduction aside.
• In a large heavy-bottomed pot over medium heat, sauté the onion, carrot, celery, and garlic, caramelizing them.
• Add the red wine and simmer over medium-low heat. Allow it to reduce to a syrup, strain out the vegetables. and discard.
• Add 2 quarts of chicken stock and reduce it down to 2 cups. Add fresh thyme sprigs and the pomegranate juice reduction; set aside.
• Pan-Seared Duck Breast with Seasonal VegetablesSeason each duck breast with salt and pepper. Add the olive oil to a large sauté pan, over medium heat.
• When the oil is hot, add the duck breasts, skin side down. Sear for 6 to 8 minutes on medium-low heat. Flip the duck breasts over and cook for an additional 3 minutes for medium-rare.
• Remove the duck from the pan and allow it to rest 2 to 3 minutes before slicing.
• Add the minced shallot to the pan with the warm duck fat and sweat the shallots, being careful not to brown, for 1 to 2 minutes.
• Add the seasonal vegetables and sauté until warmed throughout, adding the rosemary to finish.
• Slice each duck breast, into 1/2-inch pieces. Serve the duck with the vegetables and the pomegranate-thyme reduction.