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Pomegranate-Molasses Glazed Duck Breast with Wild Rice Pilaf

Pomegranate-Molasses Glazed Duck Breast with Wild Rice Pilaf

Dinner
Prep Time
30min
Cook Time
1h
Servings
5
Calories
580
Chef's Note

For perfectly cooked duck breast, always start with a cold pan to render the fat slowly. The internal temperature will rise about 5 degrees while resting, so remove the duck from the oven when it's 5 degrees below your desired doneness. Save the rendered duck fat for roasting potatoes another day!

Tags
duck
wild rice
pomegranate
glaze
dinner
poultry
gourmet
special occasion
balanced meal
fruit
Ingredients

  • 5 whole (about 6-8 oz each) duck breast

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup pomegranate molasses

  • 2 tablespoons honey

  • 1 tablespoon balsamic vinegar

  • 2 cloves, minced garlic

  • 1 teaspoon orange zest

  • 2 cups wild rice blend

  • 4 cups chicken broth

  • 2 tablespoons olive oil

  • 1 medium, finely diced shallot

  • 1 stalk, finely diced celery

  • 1/3 cup dried cranberries

  • 1/4 cup, sliced toasted almonds

  • 1 tablespoon, chopped fresh thyme

  • 2 tablespoons, chopped fresh parsley

  • 4 cups baby spinach

  • 1 tablespoon (for spinach) olive oil

  • 1 tablespoon lemon juice

  • 1/2 cup (for garnish) pomegranate seeds

Instructions
  • 1

    Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

  • 2

    In a small bowl, whisk together 1/4 cup pomegranate molasses, 2 tablespoons honey, 1 tablespoon balsamic vinegar, 2 minced garlic cloves, and 1 teaspoon orange zest. Set aside.

  • 3

    For the wild rice pilaf, rinse 2 cups wild rice blend under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 diced shallot and 1 diced celery stalk, cooking until softened, about 3-4 minutes.

  • 4

    Add the rinsed rice to the saucepan and stir to coat with oil. Pour in 4 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until rice is tender and liquid is absorbed.

  • 5

    While the rice cooks, place the duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium-low and cook for 8-10 minutes until the fat renders and skin is crisp and golden.

  • 6

    Preheat oven to 375°F (190°C). Pour off excess duck fat (reserve for another use if desired).

  • 7

    Turn duck breasts over and brush the skin side with the pomegranate-molasses glaze. Transfer the skillet to the oven and cook for 5-7 minutes for medium-rare (internal temperature of 135°F/57°C).

  • 8

    Remove duck from oven, brush with more glaze, and let rest on a cutting board for 10 minutes, loosely covered with foil.

  • 9

    While the duck rests, finish the rice pilaf by stirring in 1/3 cup dried cranberries, 1/4 cup toasted sliced almonds, 1 tablespoon chopped thyme, and 1 tablespoon chopped parsley. Season with salt and pepper to taste.

  • 10

    In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 4 cups baby spinach and cook until just wilted, about 2 minutes. Season with salt and pepper and drizzle with 1 tablespoon lemon juice.

  • 11

    Slice the duck breasts thinly against the grain. Serve over the wild rice pilaf with wilted spinach on the side.

  • 12

    Drizzle duck with remaining glaze and garnish with 1/2 cup pomegranate seeds and remaining 1 tablespoon chopped parsley.

Nutrition Information (per serving)
580
Calories
32g
Protein
48g
Carbs
28g
Fat
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