Elegant and easy to make, this duck-breast with pomegranate sauce recipe, with its ruby jewels of fruit kernels, is perfect for holiday dinners. And especially if you are having a small intimate gathering, as most of us are during this terrible pandemic. You’re certain to please your guests without wearing yourself out. This recipe is enough to serve two people. Double or triple everything for four or six diners.
Begin by crushing a teaspoon of peppercorns (I like to use a mixture of black, green, and white) in a mortar and pestle. The alternative is to use a teaspoon of freshly ground black pepper. Combine the pepper with a teaspoon of fresh thyme leaves (or dried) and a teaspoon of a salt.
The dry marinade.
Rub the pepper-thyme-salt marinade all over a large (approximately 1-pound duck breast). Wrap it in plastic, and let it marinate in the refrigerator for several hours or, preferably, overnight.
The rub on the breast.
Remove the seeds from a large pomegranate and set a small amount aside.
Extracting the pomegranate seeds.
Put the rest of the seeds in a potato masher or other press, and extract about 1/2 cup of pomegranate juice. If this seems like too much effort, you can cheat by buying bottled pomegranate juice. (I find, however, that the bottled variety lacks any hint of true pomegranate flavor.)
Juicing the pomegranate kernels.
Bring 1/2 cup of beef broth to boil in a small saucepan, and dissolve 2 teaspoons of tomato paste in it, then set aside.
Set a shallow oven-proof casserole over high heat until very hot. Add the duck breast fat-side down and sauté it for 13-15 minutes until the fat is nicely browned.
Sautéing the fatty side.
Turn the breast over and sear the meaty side for about 3-4 minutes, just until browned.
The browned meaty side.
Drain all the fat from the pan. Return the breast to the pan, skin-side down and place in a 300° oven for 10 minutes. You want the inside of the breast to remain pink and juicy. Remove the duck from the casserole and keep it warm while you prepare the sauce. Don’t discard any juices that have accumulated in the pan.
Place the casserole over high heat and add some Madeira. (You may substitute dry sherry or red wine, but you won’t get as fine a result.) Boil until almost evaporated and you have about a tablespoon of syrupy liquid.
Add the beef broth and boil until it is reduced to a syrupy consistency. Add the pomegranate juice and boil for just a minute to combine the ingredients. Too much cooking will dilute the pomegranate flavor.
Reducing liquids to a syrup.
Off the heat, add the reserved pomegranate seeds.
While the liquids are reducing, slice the duck breast thinly. Trap any exuded juices and add to your sauce.
Slicing the breast.
Place the breast slices neatly on a plate and spoon the sauce and the kernels over the duck.
Arranging on the plate.
An especially smart and colorful dinner is created if you serve the duck with wild rice and a green vegetable.
