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Pomegranate-Glazed Duck Breast

This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.

  • servings: 4




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

The Martha Stewart Show, December Winter 2006