POMEGRANATE-GLAZED DUCK BREAST

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Pomegranate-Glazed Duck Breast image

This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 10

1 teaspoon ground fennel
3 tablespoons coarse salt
1/2 teaspoon ground coriander
1/2 teaspoon ground lavender
Three 1- pound duck breast halves, trimmed of excess fat and scored
Zest of 2 oranges
1/4 cup brandy
6 sprigs fresh thyme
1 teaspoon freshly ground black pepper
Pomegranate Glaze

Steps:

  • In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes.
  • Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes.
  • Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze.

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