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How to Make Amazing Seared Duck Breast with Pomegranate Reduction?

Seared duck breast is an exceptional meal. And if you are making roasted Canards du lac Brome duck recipe, know that the best way to make it is by making a pomegranate reduction. So, here is how to make it.


  1. 2 duck breasts
  2. Salt and pepper
  3. 2 tablespoons grapeseed oil or high temp cooking oil of choice

For the pomegranate reduction

  1. 1 8- ounce bottle pure pomegranate juice
  2. 1 tablespoon pure maple syrup
  3. Pinch cinnamon
  4. 1/8 teaspoon kosher salt


Prepare the pomegranate reduction

  1. Add every ingredient for the pomegranate reduction sauce to a skillet and boil it nicely.
  2. Let the mixture boil and stir is frequently until it thickens and reduced to 1/3rd of its volume.
  3. Pour the reduction into a small bowl and keep it aside until it is ready to be used.

Duck recipe

  • Firstly, preheat the oven to 350 degrees F.
  • With the help of a sharp knife, separate the skin of the duck breasts with going cross wide at a 45 degree angle and creating deep diamonds on the skin.
  • Don’t cut it too deep as you don’t want to ruin the flesh of the meat.
  • Sprinkle salt and pepper on both the sides of the meat.
  • Heat a skillet on medium high and add enough oil for coating the surface of the pan.
  • Once it is completely hot, place the duck breasts carefully skin side down.
  • Cook the breasts for at least 5 minutes until the skin becomes crispy and golden brown.

  • Remove the skillet from the heat immediately and cover it with aluminum foil and keep it on the center wrack in the oven.
  • Bake it for at least 5 minutes then remove from the oven and then remove the aluminum foil.
  • Now place the duck breasts on a cutting board with the help of tongs and cut thin strips of duck in a diagonal way.
  • The duck must be medium rare to medium. Now add pomegranate reduction sauce on the breast as desired and serve with the side dishes.

If you are wanting a rarer piece of meat, then you can skip the oven process and serve the dish immediately just after you are done searing the duck.

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