Duck Breast with a Red Wine Pomegranate Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
  • 2 8 ounce duck breasts
  • ½ cup of dry red wine
  • 1 cup of chicken broth
  • ¼ cup of pomegranate juice (or ½ cup of pomegranate seeds juiced)
  • 1 small shallot, minced
  • 2 tablespoons of cold butter
  • 2 tablespoons of olive oil
  1. In the morning, remove breasts from packaging. Score the fat, dry thoroughly with a paper towel and sit out on plate in fridge until ready to cook in the evening.
  2. Preheat oven to 400 degrees.
  3. In oven proof skillet, heat pan till mercury ball stage, reduce heat and add oil.
  4. When the oil is hot add duck breasts skin side down.
  5. Cook for five minutes on medium high heat, then flip and place skillet in oven for 5-7 minutes.
  6. Promptly remove and let breasts rest for 5 minutes.
  7. While breasts are resting, return skillet to stove on medium heat, add 1 tablespoon of butter and melt. Then add shallot and sautee for 5 minutes, until golden and soft.
  8. Deglaze with red wine, being careful to scrape up the sucs, which add considerable flavor to the sauce
  9. Reduce until syrup like consistency, add chicken broth and reduce again till thick.
  10. Once sauce is thick add pomegranate juice and reduce again until thick.
  11. Finish sauce by melting remaining tablespoon of cold butter. Spoon over duck breast.
Recipe by Talia Bunting at