Mary's Seared Duck Breast Recipe
pomegranate demi / rosemary / pine nut / pearl onion
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Breast
Pomegranate Demi
Garnish
Method
Duck Breast Preparation
- 1
Score the Skin
Using a sharp knife, gently score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- 2
Season the Duck
Generously season both sides of the duck breasts with salt and black pepper.
- 3
Sear the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow the skin to render fat slowly, cooking for about 6-8 minutes or until the skin is crispy and golden brown. Flip the breasts and cook for another 3-4 minutes for medium-rare. Remove from skillet and let rest.
Pomegranate Demi Preparation
- 4
- 5
Thicken the Sauce
In a small bowl, mix cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering sauce until it thickens, about 2-3 minutes. Remove from heat.
Garnishing and Serving
- 6
- 7
