A few years ago, pomegranate was the thing. Does anyone remember? All of the health benefits were being promoted, pomegranate juice was everywhere, and it didn’t stop with the food and drink industry! There was pomegranate shampoo, pomegranate hand soap, pomegranate lip gloss… you name it. I still see pomegranate dishes and pomegranate-scented things all over the place, but I wouldn’t say it is still as hot as it used to be. (I wonder what’s hot now?)
Last weekend, I found myself with a one pound duck breast for our dinner, and decided on pomegranate for the glaze, because I still love the fruit! How did I end up with this piece of meat? Let me back up. LivingSocial ran an awesome deal recently of pay $20 for $40 worth of charcuterie and cheese at Arrowine. So exciting! I cannot believe I have lived in Arlington for 2 1/2 years now without visiting the place! It’s definitely not from a lack of knowledge either… several of my friends love it. For some reason, this was my very first visit, and I absolutely LOVED Arrowine. There was so much amazing wine (and beer), incredible cheese, and excellent charcuterie. A lot of the items are a bit pricey, so it was very nice to have the deal. I left Arrowine happily with many fun items, including a duck breast for dinner.
I cooked two smaller duck breasts back in July, and Chris, who absolutely loves duck, thoroughly enjoyed the meal. This time, the pomegranate glaze was the new challenge. Let me also say that is hard to find recipes for duck breast online! Luckily, the two videos I referenced last time were very helpful: Gordon Ramsey’s How To Cook Duck & US Duck Council’s How To Cook Duck. For the glaze, I stumbled upon this blog entry, which provided a simple guide for some pomegranate goodness. I added red wine, and mixed in the pomegranate seeds right away (that part was actually an accident, but I liked how it turned out!).
Here it is all together:
Duck With Pomegranate Glaze
1-pound duck breast
2 cups pomegranate juice
1/2 cup sugar
1/4 cup dry red wine
1 small orange (sliced into little triangles), or mandarin oranges
Salt & pepper
- Begin simmering pomegranate juice, seeds, sugar, and wine in a sauce pan over medium heat. Stir occasionally until reduced.
- Preheat the oven to 375 degrees Farenheit.
- Score the skin of the duck in a criss-cross pattern. Season both sides with salt and pepper.
- Place the duck, skin-side down (as pictured), in a cold skillet. Slowly heat up the skillet to medium heat.
- Sear the duck for 10 minutes. Flip over and sear for a few more minutes.
- Pour out the fat from the pan, then place the duck back in the pan, skin-side down.
- Put the skillet directly in the oven, then bake 6-8 minutes.
- Check the temperature of the duck. It should read 155 degrees Farenheit.
- Take out the duck and let cool for a few minutes, then slice carefully into 1/4-inch slices.
- Arrange the oranges around the duck, and pour the pomegranate glaze over it all.
Yum! I love taking photos of food… it makes the meal last longer. :)