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Duck Breast with Pomegranate Balsamic Glaze

Duck Breast with Pomegranate Balsamic Glaze




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:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Preheat oven to 400°F (200°C).
  2. Toss Brussels sprouts with olive oil, salt, and pepper.
  3. Roast for 20–25 minutes, stirring halfway.
  4. 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:

  1. Boil sweet potatoes for 15 minutes until fork-tender.
  2. Drain and mash with butter, coconut milk, cinnamon, and salt.
  3. 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.

Products from this recipe

Pomegranate Dark Balsamic
SAVE 29%
SAVE $8.00
Rosemary Infused Olive Oil
SAVE 29%
SAVE $8.00
Butter Flavored Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
Persian Lime Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00

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Products from this recipe

Pomegranate Dark Balsamic
SAVE 29%
SAVE $8.00
Rosemary Infused Olive Oil
SAVE 29%
SAVE $8.00
Butter Flavored Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
Persian Lime Extra Virgin Olive Oil
SAVE 29%
SAVE $8.00
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