EatingWell Serves Two by Jim Romanoff
Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress. Serve with Couscous.
Makes 2 Servings.
Total: 45 minutes
• 1 pound boneless duck breast, skin removed
• 1/2 teaspoon kosher salt
• 2 teaspoons extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 cup pomegranate juice
• 1/4 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 teaspoons chopped fresh parsley garnish (optional)
1. Preheat oven to 450°F.
2. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
4. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
272 calories; 10 g fat (2 g sat, 5 g mono); 88 mg cholesterol; 22 g carbohydrate; 23 g protein; 0 g fiber; 368 mg sodium; 552 mg potassium.
Nutrition Bonus: Iron (30% daily value); Potassium (16% dv); Vitamin C (15% dv).