Boneless Duck Breast Halves


Ingredients for Boneless Duck Breast

1/2 cup chopped Shallots
2 1/4 cup low-salt Chicken Broth
1 1/2 cup Orange Juice
2 tbsp Sherry Wine Vinegar2 tbsp Honey
2 tbsp Pomegranate Sauce (molasses)
3 tbsp Butter
Orange slices (optional)

Method for Boneless Duck Breast

• Heat butter over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Spoon out butter and save. Add broth, orange juice, Sherry vinegar and pomegranate sauce to skillet. Boil until mixture is reduced to 1 1/4 cups, about 20 minutes. Add honey; bring to simmer and set aside.
• Score duck skin in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Reheat sauce and whisk in butter.
• Thinly slice duck breasts crosswise. Fan slices plates, dividing equally. Spoon sauce over duck. Garnish with orange segments, if desired

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