Pomegranate-Glazed Duck Breast
This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.
- Servings: 4
Source: The Martha Stewart Show, December Winter 2006
- 1 teaspoon ground fennel
- 3 tablespoons coarse salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground lavender
- Three 1- pound duck breast halves, trimmed of excess fat and scored
- Zest of 2 oranges
- 1/4 cup brandy
- 6 sprigs fresh thyme
- 1 teaspoon freshly ground black pepper
- Pomegranate Glaze
In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.