Pretty Plates: Duck Breast Recipe

People are visual creatures, and the first glance at a succulent meal launches a mouthwatering response. Just a nibble would be delightful; imagine the initial flavor as it glides over the tip of your tongue and fills your mouth with decadent desire. Artful presentation stirs the appetite and imagination, the need to dive into delicious dishes with incredible flavors and fresh ingredients. Fall brings warm hues of red, amber and the deepest of greens to the forefront of our plates. Duck breast and a blood orange- pomegranate sauce will dance in your mouth, and the creamiest of mashed potatoes will feel like angel kisses on the inside of your cheeks. Enjoy the prettiest of plates with luscious flavors during these cool October evenings. 

Duck Breast with Blood Orange-Pomegranate Sauce

3⁄4 cup blood orange juice

2 tbsp pomegranate preserve

1⁄2 cup pomegranate seeds

3⁄4 cup port wine

4 boneless, skin-on muscovy, mallard or pekin duck breasts

Sea salt and pepper, to taste

Preheat oven to 350°. In a small saucepan over medium heat combine orange juice, pomegranate preserve, port wine and a pinch of salt. Stir often and simmer until thick enough to coat the back of a spoon, 10–15 minutes.

Pat dry duck breasts with a paper towel. Score the skin in a crosshatch pattern 3⁄4 inches apart without cutting into the meat. Generously season both sides of the breasts with salt and pepper.

Preheat a cast-iron pan on the stovetop over medium-high heat until smoking. Place duck breasts, skin side down, in pan and cook until the fat begins to render (4–5 minutes) or until fat side is golden brown. Turn the breasts over and cook additional 3–4 minutes, then transfer to oven-safe dish. Bake for 8 minutes at 350°; remove and let rest for 5 minutes. Slice thin portions using score lines as your guide and plate in fan- style layout. Drizzle with sauce and sprinkle pomegranate seeds throughout. Offer the remaining sauce in dipping dishes. Serves 4.

For Related Articles Try:

Cherry Tomatoes Tarragon

Carrots and Onion Recipe

Spicy Stuffed Tomato Rice Recipe