A duck recipe perfect for fall or winter: duck breasts served with a sauce of pomegranate. A dish not-to-miss if you are a duck meat lover!
- Duck 4 breasts, 200 g each, skin cross-hatched with a knife
For the sauce
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
Place the pomegranate seeds and juice in a pot along with the stock, honey and the pomegranate juice and reduce to about half.
Mix the cornflour with a little cold water and add to the sauce. Season with salt and cayenne pepper.
Place the meat in a pan, skin side down and fry on a medium heat for around 8 min until golden brown. Turn and fry on the other side for around 5 min basting every so often with the fat. Remove from the pan, wrap in aluminium foil and rest for about 10 min.
Unwrap the meat and fry once again, skin side down, until crispy. Turn, fry for a few minutes, then remove from the pan and rest for a while. Season with salt and ground black pepper, slice and serve with the sauce.