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Pan-Seared Duck Breast with a Pomegranate-Thyme Reduction Sauce: Main Image

Quick Facts

Nutrition Facts

Calories 291
  Calories from Fat 54 (19%)
(9%)Total Fat 6g
(8%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(16%)Cholesterol 47mg
(14%)Sodium 330mg
(22%)Potassium 758mg
Total Carbohydrate 35g
(20%)Dietary Fiber 5g
Sugars 9g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

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


  • 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.


  • 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.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.