Roasted Duck Breasts
By CHEF JAMIE RORABACK
Updated 11:47 PM EST, Tue, Jul 28, 2009
Roasted Duck Breasts with a Red Wine-Pomegranate Sauce
To Serve Four
- 4 duck breasts,skin removed
- 2 tbsp. vegetable oil
- 2 tbsp. shallots, chopped
- ¾ cup red wine
- ¼ cup balsamic vinegar
- ½ cup pomegranate molasses
- Salt, black pepper, sugar to taste
Pat duck breasts dry with a paper towel and season to taste with salt and black pepper.
Heat sauté pan over medium-high heat, add vegetable oil. Lightly brown duck breasts on both sides.
Remove to a sheet pan and place in 400°F oven. In the same pan the duck breasts were cooked in, cook the shallots over medium heat for 30 seconds. Add the red wine, bring to a boil and let reduce until half of the wine remains. Add the vinegar and pomegranate molasses. Stir until smooth.
Bring to a boil and boil down until a slightly syrupy consistency is reached. Season to taste with salt, black pepper and sugar. Reserve to serve with duck breast.
Cook duck breasts in oven for about 10 minutes or until 165°F internal temperature is reached (or less if a medium doneness is desired).
Let rest out of oven for five minutes before slicing.
Slice and serve with the red wine and pomegranate sauce. Enjoy!
First Published: Dec 30, 2008 5:42 AM EST
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