Seared Duck Breast with Pomegranate Reduction

Seared Duck Breast with Pomegranate Reduction is an amazingly rich main entrée that is deceptively easy to prepare! Make it for any special occasion.

Duck is one of those foods you would think takes a lot of preparation, time, and consternation.

But it really doesn’t! No consternation at all! It’s just as easy as preparing your run-of-the-mill chicken, beef, or fish recipe.

You guys, this recipe is sexy.

Mark my words, there is totally a difference between sexy food and un-sexy food.

For the sake of argument:

Tuna noodle casserole? Un-sexy (delicious, but just about as sexy as cinder block).

Lamb shanks? Sexy.

Chocolate beet cake? Sexy.

Oatmeal cookies? Un-sexy (addicting across all solar systems, but the sex appeal of argyle socks).

Jager bombs? Un-sexy (and disgusting).

Hot toddies? Sexy.

Burritos, fancy macaroni and cheese, kale salad, Ethiopian food, fried calamari?

Strangely and surprisingly sexy. 

You agree, non? Oui? Oui oui? Voulez-vous boire une bouteille de vin avec votre whisky? Moi aussi.

Ingredients for Seared Duck:

All we need is a few basic ingredients to make this recipe. Duck breasts, sea salt and black pepper is all we need for the duck portion of the recipe.

For the optional pomegranate reduction, we need a bottle of pomegranate juice, pure maple syrup, ground cinnamon and sea salt.

Best Way to Cook Duck Breasts:

There are many ways you can cook duck breast, but my favorite method (and in my opinion the best way to cook duck) is searing in a cast iron skillet and finishing it off in the oven.

To make this recipe, you’ll need a cast iron skillet or an oven-safe skillet, a sharp knife, and a meat thermometer.

While the pomegranate reduction is optional, it adds to the deliciousness of the meal and creates a sweet, tangy counterbalance to the otherwise rich duck.

The process is simple and the result is impressive. A guaranteed show-stopping meal!

Let’s dive into this seared duck recipe.

How to Sear Duck Breasts:

Preheat the oven to 350 degrees F.

Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you don’t want to cut into the flesh of the meat.

Sprinkle both sides of the meat with salt and pepper.

Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).

Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.

Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.

Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.

Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.

Use tongs to place duck breasts on a cutting board.

Using a sharp knife, cut thin strips of duck diagonally. Use a thermometer to check the duck breast for doneness.

Duck is considered fully cooked at 165 degrees F. Because the meat needs to rest before serving, you can pull it out once it reaches 162 to 163 degrees and it will raise in temperature as it sits.

Store leftover duck breast in an airtight container in the refrigerator for up to 5 days.

How to Make Pomegranate Reduction:

1. Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
2. Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes. Due to this length of time, I recommend starting the pomegranate sauce prior to preparing the duck.
3. Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.

What to Serve with Duck:

Here are my top recommendations for side dishes to serve with seared duck breast.

• Mediterranean Green Bean Casserole
• Lemon Asparagus Risotto 
• Pea Salad with Bacon
• Garlic Herb Roasted Vegetables
• Italian Pasta Salad
• Maple Bourbon Mashed Sweet Potatoes

I hope you love seared duck breast as much as I do! 

Get on wit yo’ bad self!

Seared Duck Breast with Pomegranate Reduction

5 from 9 votes

An easy go-to method for cooking duck breast in a cast iron skillet, this simple recipe results in delicious crispy skin and tender meat.

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Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings: 2 Servings

Ingredients

• 2 duck breasts
• Salt and pepper
• 2 Tbsp avocado oil or high temp cooking oil of choice

For the pomegranate reduction:

• 1 (8-oz) bottle pure pomegranate juice
• 1 Tbsp pure maple syrup
• Pinch cinnamon
• 1/8 tsp kosher salt

Instructions

Prepare the Pomegranate Reduction:

• Add all ingredients for the pomegranate reduction sauce to a small skillet and bring to a full boil.
• Allow mixture to boil, stirring occasionally, until the mixture has thickened and reduced to a third of its starting volume, about 30 to 40 minutes.
• Pour pomegranate reduction into a small bowl or pitcher and set aside until ready to use.

Sear the Duck Breasts:

• Preheat the oven to 350 degrees F.
• Using a sharp knife, score the skin of the duck breasts with several lines going cross-wise at a 45-degree angle, creating deep diamonds in the skin. Note: Be careful not to cut too deep, as you don’t want to cut into the flesh of the meat.
• Sprinkle both sides of the meat with salt and pepper.
• Heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons).
• Once the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down.
• Cook duck breasts for 5 minutes, or until the skin has browned and turned crispy. Carefully flip to the other side and cook an additional 2 to 3 minutes.
• Immediately remove the skillet from the heat, cover with aluminum foil, and place on the center wrack in the oven. Note: The skillet will be very hot, so be sure you use an oven mitt when handling it.
• Bake for 5 minutes, then remove from the oven and immediately remove the aluminum foil.
• Use tongs to place duck breasts on a cutting board.
• Using a sharp knife, cut thin strips of duck diagonally. The duck should be medium-rare to medium*
• Drizzle desired amount of pomegranate reduction sauce on the sliced duck breasts and serve with your favorite side dishes.

Notes

*For a rarer piece of meat, skip the oven process and serve immediately after searing the duck.

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Nutrition

Serving: 7ounces · Calories: 460kcal · Carbohydrates: 3g · Protein: 31g · Fat: 37g

Author: Julia

Course: Main Dishes

Cuisine: American

Keyword: best way to cook duck., duck breast, how to cook duck, seared duck

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