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POMEGRANATE DUCK

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
 

Ingredients

• 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)
 

Directions

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.
 

Per Serving:
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).