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Wine with food: Pink roast duck breast with pomegranate reduction alongside a glass of velvety Merlot.

Pink roasted duck breast with pomegranate reduction

This recipe for pink roast duck breast with pomegranate reduction combines the classic art of roasting with a modern fruit accent. The duck is roasted until extremely crispy on the skin side, while the meat inside remains tender and pink. The sauce, made from fresh pomegranate juice, impresses with its deep red color and a perfect balance between tart acidity and subtle sweetness. It is an ideal dish for festive occasions that will delight any gourmet with its elegant appearance and harmonious wine pairing, especially with a Merlot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course
Cuisine French, modern-European
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Cast iron pan
  • 1 Small saucepan
  • 1 Meat thermometer
  • 1 Cutting board
  • 1 Sharp knife

Ingredients
  

  • 2 Duck breast fillets à approx. 200 g
  • 200 ml Pomegranate juice Directly pressed
  • 1 Shallot finely diced
  • 1 Tbsp honey
  • 50 ml Poultry stock
  • 2 Sprigs of thyme
  • Seeds of half a pomegranate
  • 20 g Cold butter
  • Salt and pepper from the mill

Preparation
 

PREPARATION:

  • Rinse the duck breast under cold water and pat dry.
  • Make a diamond-shaped cut on the skin side with a sharp knife.
  • Be careful not to cut into the meat.
  • Peel the shallot and cut into very fine cubes.
  • Preheat the oven to 120 degrees.

COOKING STEPS:

  • Place the duck breast skin-side down in the cold pan.
  • Heat the pan and cook the duck for approx. 5 to 6 minutes.
  • As soon as the skin is crispy and golden brown, turn the meat.
  • Fry on the meat side for approx. 2 minutes.
  • Remove the duck breast from the pan and leave to rest in the oven for approx. 10 minutes.
  • Pour off all but a little of the excess duck fat from the pan.
  • Fry the shallots in the remaining fat until translucent.
  • Allow the honey to caramelize briefly.
  • Deglaze with pomegranate juice and chicken stock.
  • Add the thyme and reduce the liquid to a third.
  • Pass the sauce through a sieve and stir in the cold butter.

DIRECTIONS:

  • Cut the duck breast into diagonal slices.
  • Arrange the sauce on the plates.
  • Place the slices on top in a fan shape.
  • Sprinkle with the fresh pomegranate seeds.
  • Finish with a pinch of fleur de sel.

SUPPLEMENTS:

  • Creamy celeriac puree
  • Roasted Brussels sprouts with bacon
  • Duchess potatoes

Nutritional values per portion

Calories: 580kcalCarbohydrates: 18gProtein: 36gFat: 40g
Keyword Banquet, Duck breast, Duck sauce, Fried pink, Gourmet recipe, Merlot, Pomegranate, Poultry, Reduction, Wine with food
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