Recipe: Duck Breast with Pomegranate Plum Sauce

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  • 2 duck breasts
  • 2 Italian prune plums, diced
  • 1 cup POM pomegranate juice
  • 1/2 cup orange juice
  • 1/4 cup dark balsamic vinegar
  • 1 tablespoon butter


  • Pre-heat the oven to Gas Mark 6.
  • Score the fat side of the duck with a knife.
  • Place in a heavy skillet fat side down and cook over low heat, letting a lot of the fat render out.
  • From time to time, pour the fat into a jar.
  • Store the fat in the refrigerator to use in other recipes, if desired. Keep doing this for about 20 minutes.
  • By then a lot of the fat will be rendered out, and the remaining fat on the duck should be browned.
  • Remove the duck breasts to an oven-proof casserole.
  • In a separate pot, heat the pomegranate juice, orange juice and balsamic vinegar.
  • Bring to a boil.
  • Cook at high heat about 10 minutes.
  • Pour the sauce (it will still be thin) over the duck breasts that are in the casserole.
  • Place the casserole in a Gas Mark 6 preheated oven.
  • Cook 8 minutes for rare meat or 10 minutes for medium rare.
  • After the allotted time, remove casserole from the oven and remove duck breasts from the casserole onto a carving board.
  • Cover to keep warm while you reduce the sauce.
  • To reduce the sauce, place the heatproof casserole over a high flame and add the diced plums.
  • Boil for about 10 minutes or until the liquid starts to thicken and become almost syrupy. Don’t let it get too thick or it won’t pour properly.
  • Add the butter, stir until melted and blended with the sauce, and serve alongside the meat.


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