Food & Cooking Recipes Dinner Recipes Duck Breasts with Pomegranate-Walnut Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print