Food & Cooking Recipes Dinner Recipes Pomegranate-Glazed Duck Breast 4.2 (6) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal. Ingredients 1 teaspoon ground fennel 3 tablespoons coarse salt ½ teaspoon ground coriander ½ teaspoon ground lavender Three 1- pound duck breast halves, trimmed of excess fat and scored Zest of 2 oranges ¼ cup brandy 6 sprigs fresh thyme 1 teaspoon freshly ground black pepper Pomegranate Glaze Directions 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. Print