ROASTED DUCK WITH POMEGRANATE, BALSAMIC, AND BONE BROTH SAUCE

The richness of duck meat is counterbalanced by the tanginess of the balsamic and pomegranate in this recipe. This is a very easy to make recipe, but it sounds and looks fancy. It would make a nice dinner party main dish. If you are able to find fresh pomegranates, reserve some of the seeds to garnish the final dish.

Serves 4

2 duck breasts
1/2 cup of balsamic vinegar
The juice of 2 pomegranates or 1 cup of store-bought pomegranate juice
2/3 cup of beef bone broth
1 tablespoon of butter
Salt and pepper

Score the skin side of the duck breasts making diagonal cuts in opposite directions to form diamond shapes. Rub salt and pepper all around.

Using a medium sized pan that is oven proof (preferably cast iron), sear the duck skin side down until golden, about 3-5 minutes.  Flip the duck sear for 5 minutes more for medium-rare, or 8 minutes for medium.  Transfer the duck to a cutting board. Let it rest for a few minutes while you prepare the sauce.

Discard the fat from the pan, and over medium high heat, deglaze the pan with the balsamic. Reduce by half.  Add the pomegranate juice, and reduce by half again. Add the bone broth, bring to a boil, turn the heat down, and reduce by half one more time. Season to taste with salt and pepper. Swirl the butter in, and remove from the heat immediately. Leave the sauce undisturbed for a few minutes. It will thicken and acquire a syrup consistency.

Slice the duck, and serve drizzled with the sauce, and sprinkled with fresh pomegranate seeds.