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.
- 2 duck breasts
- Salt and pepper
- 2 tablespoons grapeseed oil or high temp cooking oil of choice
For the pomegranate reduction
- 1 8- ounce bottle pure pomegranate juice
- 1 tablespoon pure maple syrup
- Pinch cinnamon
- 1/8 teaspoon kosher salt
Prepare the pomegranate reduction
- Add every ingredient for the pomegranate reduction sauce to a skillet and boil it nicely.
- Let the mixture boil and stir is frequently until it thickens and reduced to 1/3rd of its volume.
- Pour the reduction into a small bowl and keep it aside until it is ready to be used.
- 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.