Pomegranate-Glazed Roast Duck Breast

Method

1. 1
   • duck breast4
   • saltto taste
   • black pepperto taste

   Score and season the duck — Preheat the oven to 200°C (400°F). Pat the duck breasts dry and score the skin in a crosshatch pattern, then season generously with salt and black pepper.

2. 2
   • duck breast4

   Crisp the duck skin — Heat a dry oven-safe skillet over medium heat. Place the duck breasts skin-side down and sear until the fat renders and the skin turns golden and crisp, about 6 minutes.

   ⏱6 min
3. 3
   • duck breast4

   Roast the duck breasts — Flip the breasts, sear the meat side for 1 minute, then transfer the skillet to the oven and roast for 8–10 minutes until medium-rare to medium.

   ⏱9 min
4. 4
   • pomegranate molasses4 tbsp
   • honey1 tbsp
   • garlic2
   • olive oil2 tbsp
   • ground cinnamon1 tsp

   Make the pomegranate glaze — Meanwhile, in a small saucepan combine the pomegranate molasses, honey, minced garlic, olive oil and ground cinnamon. Simmer gently over low heat for 3 minutes until slightly thickened.

   ⏱3 min
5. 5
   • duck breast4
   • pomegranate1¼ dl

   Glaze and rest the duck — Remove the duck from the oven, brush generously with the pomegranate glaze, and let it rest for 5 minutes before slicing.

   ⏱5 min
6. 6
   • duck breast4
   • walnuts1¼ dl
   • pomegranate1¼ dl
   • fresh parsley2 tbsp

   Slice and garnish the duck — Slice the duck breasts, drizzle with the remaining glaze, and scatter over the chopped walnuts, pomegranate seeds and fresh parsley before serving.