Duck Breasts with Pomegranate-Walnut Sauce



  • 1 tablespoon extra-virgin olive oil

  • ½ medium onion, finely chopped

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground allspice

  • 5 ounces lightly toasted walnuts, finely chopped

  • 3 tablespoons pomegranate molasses

  • 2 cups pomegranate seeds (2 pomegranates)

  • 1 cup homemade veal stock or low-sodium canned beef stock

  • ¾ cup homemade chicken stock or low-sodium canned chicken stock

  • Coarse salt and freshly ground pepper

  • 4 Magret duck breast halves, trimmed, excess fat and skin reserved

  • 1 tablespoon fresh mint, chopped or leaves, for garnish

  • Roasted Fingerling Potatoes

  • Mixed greens, for serving, optional

  • Pomegranate Vinaigrette


  1. In a medium skillet, heat oil over medium-high heat. Add onion and sauté until golden, 3 to 5 minutes. Stir in cinnamon and allspice, and cook until fragrant, about 1 minute. Add walnuts, pomegranate molasses, 1 3/4 cups pomegranate seeds, and veal and chicken stocks. Bring to a boil, reduce to a simmer, and cook until reduced and thickened, about 15 minutes. Remove from heat, set aside.

  2. Score duck in a crosshatch pattern. Season with salt and pepper. Heat a large cast-iron skillet over medium heat. Add duck breasts, skin-side down, and cook until most of the fat has rendered and the breasts are almost cooked through, 15 to 20 minutes. Turn breasts over, and cook until medium-rare, 2 to 3 minutes. Remove from skillet; set aside. Let rest 10 minutes before slicing.

  3. Transfer duck breasts to a work surface, skin-side down. Thinly slice on the bias. Transfer to plates, and top with sauce. Garnish with mint and the remaining 1/4 cup pomegranate seeds. Serve with potatoes and salad, if desired.

Related Articles