Duck Magret with PomegranateRECEITAS DA FELICIDADE!
If cooking duck seems intimidating and paying for a duck dish at a fancy restaurant is out of the question, then why not try this Duck Magret with Pomegranate. Magret ducks are from Moulard breed (originally from France) and are a cross between White Pekin and Muscovy ducks. They are rich and have deep red breast meat that taste similar to steak. This four ingredient recipe will make you feel like you are eating with the rich and famous at a five-star establishment.
- Place the pomegranate seeds and juice in a saucepan with honey and balsamic vinegar, and let reduce to about half.
- Make slits or score the duck skin.
- Place the duck breasts in a frying pan with the skin side down on medium heat for about 8 to 10 minutes, or until golden brown.