Duck Breast with Pomegranate Sauce

Ingredients

• 4 duck breast fillets (about 200 g each)
• Salt
• black pepper (freshly ground)
• 1 Pomegranate
• 100 ml pomegranate juice
• 300 ml poultry stock
• 1 tbsp honey
• 1 tsp Cornstarch
• Lemon juice
• Salt
• Cayenne pepper

Instructions

1. 1.

   Halve the pomegranate, remove seeds and catch the juice. Add the 100 ml pomegranate juice, stock and honey to a pot and reduce by about half. Whisk the cornstarch with a little cold water until smooth and thicken the sauce slightly. Season with salt and cayenne pepper.

2. 2.

   Wash the duck breasts, pat dry and remove any feather tips if needed. Score the skin in a diamond pattern with a sharp knife. Place skin‑side down in a pan over low to medium heat and brown for about 8 minutes. Flip and cook the meat side for about 5 minutes, spooning duck fat over the skin occasionally. Remove from the pan, wrap in foil and rest for ~10 minutes.

3. 3.

   Unwrap, then sear the skin side again in the hot pan for about 1 minute until crisp. Flip once more, remove, let rest briefly, season with salt and pepper, slice and serve with sauce.