🍽️ Crispy Duck Breast with Sweet and Sour Pomegranate Sauce

Name: Crispy Duck Breast with Sweet and Sour Pomegranate Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 duck breast fillets (approx. 200 g each); salt; pepper (from the mill); 1 pomegranate; 100 ml pomegranate juice; 300 ml poultry stock; 1 tbsp honey; 1 tsp cornstarch; lemon juice; salt; cayenne pepper

661 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 duck breast fillets (approx. 200 g each)
salt
pepper (from the mill)
1 pomegranate
100 ml pomegranate juice
300 ml poultry stock
1 tbsp honey
1 tsp cornstarch
lemon juice
salt
cayenne pepper

Instructions

1. Cut the pomegranate in half and carefully remove the seeds so that the juice collects in a bowl.
2. Pour the collected pomegranate juice, the 100 milliliters of pomegranate juice from the carton, the meat broth, and the honey into a saucepan.
3. Let the mixture simmer over medium heat until the volume has reduced by about half.
4. Stir the cornstarch with a little cold water in a small bowl until smooth and no lumps remain.
5. Add the starch-water mixture to the boiling sauce and stir briefly to thicken it.
6. Season the finished sauce with salt and cayenne pepper to taste.
7. Rinse the duck breasts under running water and pat them completely dry with kitchen paper.
8. Remove any remaining feather quills with a pair of tweezers.
9. Score the skin side of the duck breasts in a diamond pattern with a sharp knife, but be careful not to cut into the meat.
10. Place the duck breasts skin-side down in a cold, non-stick frying pan.
11. Turn the heat to low to medium and fry the skin for about 8 minutes until golden brown and crispy.
12. Pour the rendered duck fat over the breasts regularly to ensure even cooking.
13. Turn the duck breasts over and fry the meat side for another 5 minutes.
14. Remove the duck breasts from the pan and wrap them tightly in aluminum foil.
15. Let the meat rest in the foil for about 10 minutes to allow the juices to distribute.
16. Take the duck breasts out of the foil and place them back into the hot frying pan with the skin side down.
17. Fry the skin for about 1 minute again to make it extra crispy.
18. Turn the breasts once briefly, then remove them from the pan and let them rest covered for a short time.
19. Season the duck breasts with salt and black pepper.
20. Slice the breasts into thin pieces and serve them together with the warm pomegranate sauce.

Nutrition per serving

kcal: 661
Protein: 49 g · Fett/Fat: 47 g · Carbs: 11 g