Seared Duck Breast with Smoky Chipotle Pomegranate Sauce
This simple preparation of rich duck is married with a savoury, smoky and sweet sauce that comes together with a few stirs of your spoon. An impressive dish that takes minutes to make.
Makes 2 servings
- 2 duck breast halves, fat scored
- olive oil to taste
- salt and pepper to taste
- ¼ cup chicken stock
- ⅛ cup Red Crown Pomegranate Reduction*
- 1 teaspoon chipotle peppers in adobo sauce,* puréed
- 2 teaspoons liquid honey
Preheat oven to 375˚ F.
Pat duck breasts dry with paper towel. Rub lightly with olive oil, salt and pepper.
Heat cast iron skillet over high heat. When pan is very hot, put duck breasts in, fat side down. Let duck sizzle for 60-90 seconds. Immediately transfer pan from stovetop to oven.
After 2 minutes, use tongs to flip breasts over in pan and continue to cook for another 2½ minutes. Remove pan from oven, transfer duck to platter and let rest for 5 minutes. (Test for doneness: internal temperature of 130˚F for medium-rare.)
While duck is resting, prepare sauce. In a small saucepan, combine remaining ingredients. Cook on medium heat, stirring occasionally, until thick and syrupy in consistency, 4-5 minutes.
Slice duck breasts and serve with generous drizzle of sauce.
Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.
Canned chipotle peppers in adobo sauce can be found in the condiment section of your grocery store. Alternately, substitute 1 teaspoon smoked (Spanish) paprika plus 1 teaspoon tomato purée in this recipe.