How to Make: Pan-Seared Duck with Pomegranate Sauce (+Gifs)

December 12, 2014 Updated: December 12, 2014

Duck breasts may seem too fancy for the average weeknight, but they cook beautifully. With its luscious ruby-colored sauce, this is definitely one that will impress your guests on Christmas.

2 Duck breasts
1 pomegranate, de-seeded
1 cup chicken broth
1/2 pomegranate syrup
2 TBS soy sauce
1 TBS rice wine
2 tsp arrowroot powder
1 clove garlic, minced

1. Score skin of the duck breasts. Transfer to a dish (skin-side down).

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2. Mix soy sauce, rice wine, and minced garlic. Pour all over the duck breasts. Flip duck breasts, and let them marinade in the fridge for at least 2 hours.

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3. In a sauce pan, heat chicken broth and pomegranate syrup. Bring mixture to a boil. Add in arrowroot powder, and lower the heat. Keep stirring until arrowroot powder has dissolved. Stir in pomegranate seeds. Set aside.

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4. On a cold frying pan, place duck breasts skin-side down. Let them cook for 15 minutes. Flip. Continue cooking for about 2 – 5 minutes, or until preferred doneness.

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5. Slice the duck beasts, and serve with pomegranate sauce.

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