Duck Breast With Pomegranate Plum Sauce

Duck Breast with Pomegranate Plum Sauce

1 duck breast, about 1.1 pounds (This serves about two people)

2 Italian prune plums, diced

1 cup POM pomegranate juice

1/2 cup orange juice

1/4 cup white or dark balsamic vinegar (I have used both – they’re both fine, but the dark gives you a browner color. It’s what I used in these photos.)

1 T. butter

Score the fat side of the duck with a knife. Place in a heavy skillet (I used cast iron) fat side down. Cook over low heat, letting a lot of the fat render out. From time to time, pour the fat into a jar. Store the fat in the refrigerator to use in other recipes, if desired. Keep doing this for about 20 minutes. By then a lot of the fat will be rendered out, and the remaining fat on the duck should be browned. Remove the duck breasts to an oven-proof casserole.

In a separate pot, heat the pomegranate juice, orange juice and balsamic vinegar. Bring to a boil. Cook at high heat about 10 minutes. Pour the sauce (it will still be thin) over the duck breasts that are in the casserole. Place the casserole in a 400 degree preheated oven. Cook 8 minutes for rare meat (pictured above) or 10 minutes for medium rare. After the allotted time, remove casserole from the oven and remove duck breasts from the casserole onto a carving board. Cover to keep warm while you reduce the sauce. To reduce the sauce, place the heatproof casserole over a high flame and add the diced plums. Boil for about 10 minutes or until the liquid starts to thicken and become almost syrupy.  Don’t let it get too thick or it won’t pour properly.  Add the butter, stir until melted and blended with the sauce, and serve alongside the meat.