Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of the 700 grams of duck breasts in a precise crosshatch pattern, being careful not to cut into the meat itself.

2. 2

   Season both sides of the duck breasts generously with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.

3. 3

   In a medium bowl, whisk together 0.5 cup of freshly squeezed pomegranate juice, 2 tablespoons of honey, and 1 tablespoon of red wine vinegar to form a vibrant glaze.

4. 4

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat, then place the duck breasts skin-side down and sear for 8 to 10 minutes until the skin is golden brown and crisp, pouring off any rendered excess fat.

5. 5

   Flip the duck breasts, add 2 finely diced medium shallots and 2 sprigs of fresh rosemary to the skillet, and then roast in a preheated oven at 190°C (375°F) for 10 to 12 minutes for a perfect medium-rare doneness.

6. 6

   Remove the duck from the oven, brush thoroughly with a portion of the prepared pomegranate glaze, and let rest on a clean cutting board for 5 to 10 minutes before carefully slicing.

7. 7

   Serve the elegantly sliced duck breast, drizzled with the remaining pomegranate glaze from the skillet, and garnish with 0.25 cup of fresh pomegranate arils.