Duck breasts with pomegranate sauce

Duck breasts with pomegranate sauce

11 ratings

Ole, Kitchen Stories


„I love to serve this for guests. It is so easy to prepare, yet incredibly delicious and impressive.“

Difficulty

Medium 👍
20
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2
duck breasts (female)
1
pomegranate
1 clove
garlic
2 tbsp
soy sauce
1 tbsp
rice wine
100 ml
pomegranate syrup
200 ml
chicken stock
2 tsp
cornstarch
salt
pepper
vegetable oil for frying
Metric
Imperial
  • 2  duck breasts (female)
  • 1  pomegranate
  • 1 clove garlic
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 100 ml pomegranate syrup
  • 200 ml chicken stock
  • 2 tsp cornstarch
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • frying pan
  • oven
  • 2 small bowls
  • brush (optional)
  • measuring cup (optional)
  • large bowl
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • small baking dish

Enjoy with

Bordeaux, 2012
Bordeaux is the ideal companion for this aromatic dish. The red wine emphasizes the tender meat and is well suited for hearty dishes.

Nutrition per serving

Cal
556
Protein
39g
Fat
595g
Carb
48g

Step 1/7

Preheat oven to 180°C/355°F. Finely chop garlic. Make crosswise incisions along the skin of the duck breasts. Be sure not to cut through the skin.
  • 2 duck breasts
  • 1 clove garlic
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/355°F. Finely chop garlic. Make crosswise incisions along the skin of the duck breasts. Be sure not to cut through the skin.

Step 2/7

Now, mix chopped garlic with soy sauce and rice wine.
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • small bowl

Now, mix chopped garlic with soy sauce and rice wine.

Step 3/7

Place duck breasts skin-side up in the baking dish and cover with soy marinade. Season with salt and pepper. Bake at 180°C/355°F for approx. 8 – 10 min. until the skin is slightly crispy.
  • salt
  • pepper
  • brush
  • small baking dish

Place duck breasts skin-side up in the baking dish and cover with soy marinade. Season with salt and pepper. Bake at 180°C/355°F for approx. 8 – 10 min. until the skin is slightly crispy.

Step 4/7

Dissolve pomegranate syrup in chicken stock and add to duck breasts. Then turn down the oven to 100°C/210°F and continue baking for another 10 – 15 min.
  • 100 ml pomegranate syrup
  • 200 ml chicken stock
  • measuring cup

Dissolve pomegranate syrup in chicken stock and add to duck breasts. Then turn down the oven to 100°C/210°F and continue baking for another 10 – 15 min.

Step 5/7

In the meantime, deseed pomegranate.
  • 1 pomegranate
  • large bowl
  • cooking spoon
  • knife

In the meantime, deseed pomegranate.

Step 6/7

Remove duck breasts from the oven. Add some oil to a large frying pan and crisp duck in hot oil on both sides, starting with the skin-side down. Fry for 1 – 2 min. on each side until cooked to the desired degree.
  • oil for frying
  • frying pan
  • cooking spoon

Remove duck breasts from the oven. Add some oil to a large frying pan and crisp duck in hot oil on both sides, starting with the skin-side down. Fry for 1 – 2 min. on each side until cooked to the desired degree.

Step 7/7

Meanwhile, add the remaining sauce from the baking dish to a small saucepan and bring to a boil. Dissolve cornstarch in some water and add to the sauce until thickened. Stir in most of the pomegranate seeds and season to taste with salt and pepper. Cut duck breasts and serve with sauce and a sprinkle of the remaining pomegranate seeds.
  • 2 tsp cornstarch
  • 2 tsp water
  • small saucepan
  • cooking spoon
  • small bowl

Meanwhile, add the remaining sauce from the baking dish to a small saucepan and bring to a boil. Dissolve cornstarch in some water and add to the sauce until thickened. Stir in most of the pomegranate seeds and season to taste with salt and pepper. Cut duck breasts and serve with sauce and a sprinkle of the remaining pomegranate seeds.