Servings: 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 duck breasts (skin-on)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (your Persian lime or Tuscan herb olive oil would be great)
- ¼ cup pomegranate balsamic vinegar
- ¼ cup pomegranate juice
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup fresh pomegranate arils (for garnish)
- 1 teaspoon unsalted butter (optional, for extra richness)
Instructions:
-
Prep the duck:
- Pat the duck breasts dry with a paper towel. Score the skin in a crosshatch pattern without cutting into the meat.
- Season both sides with salt and pepper.
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Sear the duck:
- Heat a pan over medium-low heat and place the duck breasts skin-side down.
- Let the fat render slowly for 6–8 minutes until the skin is crispy and golden brown.
- Flip and cook for another 3–4 minutes (for medium-rare) or longer if you prefer.
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Make the glaze:
- Remove the duck and let it rest for 5 minutes.
- In the same pan, drain excess fat, leaving about 1 tablespoon.
- Add pomegranate balsamic vinegar, pomegranate juice, honey, Dijon mustard, and thyme.
- Simmer for 4–5 minutes until thickened. Stir in butter for extra silkiness.
-
Serve:
- Slice the duck and drizzle with the pomegranate balsamic glaze.
- Garnish with fresh pomegranate arils for a burst of flavor.
Side Dishes:
1. Roasted Brussels Sprouts with Balsamic & Pomegranate
Why? The earthy Brussels sprouts pair well with the sweet and tangy balsamic.
Ingredients:
- 2 cups Brussels sprouts, halved
- 2 tablespoons Tuscan herb or rosemary olive oil
- 1 tablespoon pomegranate balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh pomegranate arils
Instructions:
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Roast for 20–25 minutes, stirring halfway.
- Drizzle with balsamic vinegar and toss with pomegranate arils before serving.
2. Creamy Mashed Sweet Potatoes
Why? The natural sweetness balances the richness of the duck.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons butter or butter olive oil
- ¼ cup coconut milk (or regular milk)
- ½ teaspoon cinnamon (optional)
- ½ teaspoon salt
Instructions:
- Boil sweet potatoes for 15 minutes until fork-tender.
- Drain and mash with butter, coconut milk, cinnamon, and salt.
- Serve warm alongside the duck.
Plating Tip:
Arrange the sliced duck breast on a plate, drizzle with the pomegranate balsamic glaze, and top with pomegranate arils. Serve with roasted Brussels sprouts and creamy mashed sweet potatoes on the side.