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Duck breast with pomegranate ice cream & winter vegetables

Duck breast with pomegranate ice cream & winter vegetables is a wintery festive dish with tender pink roasted duck breast, a sweet and sour ice cream made from pomegranate juice & aromatic spices. It is accompanied by Brussels sprouts & roasted parsnip, which give the dish a warm, earthy note.
The ideal wine accompaniment? Syrah, Merlot or Pinot Noir provide the necessary structure and fruity elegance to perfectly support the duck flavors.
➡ A sophisticated winter dish with the perfect wine pairing! 🍷🦆
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
35 minutes
Course Main course
Cuisine European cuisine (French inspired)
Servings 2 People
Calories 700 kcal

Cooking utensils

  • 1 Pan for the duck
  • 1 Pot for the pomegranate ice cream
  • 1 Oven for the vegetables
  • 1 Cutting board & knife

Ingredients
  

For the duck breast:

  • 2 Duck breasts (approx. 200 g each)
  • Salt & black pepper
  • 1 TL Thyme (chopped)

For the pomegranate ice cream:

  • 150 ml Pomegranate juice (fresh or direct juice)
  • 50 ml Red wine (e.g. Syrah or Merlot)
  • 1 EL Honey
  • 1 TL Balsamic vinegar
  • 1 TL Butter

For the winter vegetables:

  • 200 g Brussels sprouts (halved)
  • 1 Parsnip (cut into fine strips)
  • 1 EL Olive oil
  • Salt & pepper

Preparation
 

  • Prepare winter vegetables:
    Season the Brussels sprouts & parsnip with olive oil, salt & pepper. Roast in the oven at 180°C for approx. 20 mins.
  • Roast the duck breast:
    Score the skin with a sharp knife and season with salt and pepper.
    In a cold frying pan over a medium heat Fry on the skin side for 5 minutes until crispy.
    Turn & fry on the meat side for 2 minutes.
    Bake in the oven at 150°C for approx. Cook for 8-10 minutes.
  • Make the pomegranate ice cream:
    Reduce the pomegranate juice, red wine, honey & balsamic vinegar in a small pan.
    Reduce until a syrupy consistency is achieved.
    Mount with butter to create shine & creaminess.
  • Serve:
    Slice the duck breast and drizzle with the pomegranate ice cream.
    Arrange winter vegetables next to it

Nutritional values per portion

Calories: 700kcalCarbohydrates: 20gProtein: 50gFat: 35g
Keyword Duck breast, Duck breast recipe, Duck breast with sauce, Pomegranate ice cream, Pomegranate sauce, Red wine with duck breast, Wine with duck, Winter vegetables recipe
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