- 1 pound boneless duck breast, skin removed (see Note)
- 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, (see Tips for Two)
- 1 teaspoon cornstarch
- 2 teaspoons chopped fresh parsley, for garnish (optional)
Preheat oven to 450°F.
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.
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.
Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.
- Serving: Per serving
- Calories: 272
- Carbohydrates: 22g
- Fat: 10g
- Protein: 23g
- Dietary Fiber: 0g
- Saturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 88mg
- Potassium: 552mg
- Sodium: 368mg
- Exchanges: 1 1/2 fruit, 3 lean meat
- Carbohydrate Servings: 1 1/2