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.
- 1 pomegranate seeds (large, and juice)
- 2 duck breasts
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- 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.
- Turn and fry the other side for about 6 minutes, basting occasionally with drippings.
- Remove from heat and wrap the duck breasts in aluminum foil. Let rest for about 10 minutes.
- Fry again, with the skin side down, until crisp.
- Season with salt and pepper, cut into thin slices, and serve with the reduced pomegranate sauce and an arugula salad.