Pomegranate-Glazed Roast Duck Breast

Ingredients

• 4 duck breast, skin scored
• 4 tbsp pomegranate molasses
• 1 tbsp honey
• 2 garlic, minced
• 2 tbsp olive oil
• 1¼ dl walnuts, finely chopped
• 1¼ dl pomegranate, seeds only
• 1 tsp ground cinnamon
• salt to taste
• black pepper to taste
• 2 tbsp fresh parsley, chopped

Method

1. 1.

   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.

   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.

3. 3.

   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.

4. 4.

   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.

5. 5.

   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.

6. 6.

   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.