Duck Breast with Pomegranate Glaze

Name: Duck Breast with Pomegranate Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Ingredients: 2 duck breasts; Salt and pepper to taste; 1 cup pomegranate juice; 2 tablespoons honey; 1 tablespoon red wine vinegar; 1 teaspoon cornstarch mixed with 2 teaspoons water; Pomegranate seeds for garnish

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I love making Duck Breast with Pomegranate Glaze because it's a dish that never fails to impress. The rich, savory flavor of the duck paired with the sweet and tangy glaze creates a perfect balance that leaves everyone wanting more. Preparing this dish is easier than it might seem, and I enjoy watching my friends’ faces light up when they take their first bites. It's a wonderful option for special occasions or a cozy dinner at home, making it a true favorite in my repertoire.

Created by

Seraphina Moore

Last updated on 2026-01-08T10:37:38.046Z

When I first tried cooking duck breast, I was surprised at how simple yet elegant it turned out. I experimented with different glazes, but the pomegranate combination was a game-changer. The richness of the duck is perfectly complemented by the fruity sweetness, creating a dish that's visually stunning and delicious.

While preparing this dish, I've learned that scoring the skin properly is key to achieving a crispy texture. It allows the fat to render out while preventing the meat from becoming greasy. I like to serve this with a side of roasted vegetables to round out the meal.

        Why You'll Love This Recipe
        Rich, savory duck flavor with a delightful pomegranate sweetness
Beautiful presentation that impresses guests
Quick to prepare, perfect for busy weeknights or special occasions

      

Mastering the Duck Breast

The key to achieving perfectly crispy duck skin lies in the cooking method. Start with a cold skillet to gradually render the fat, which helps the skin crisp up beautifully without burning. Make sure to cook it skin-side down over medium heat, as the fat will slowly melt away, usually taking about 6-8 minutes. Keep an eye on the color; you want the skin to become a deep golden brown, indicating it’s ready to be flipped.

Resting the duck breasts after cooking is crucial for a juicy outcome. Allow them to rest for at least 5 minutes before slicing. This step lets the juices redistribute throughout the meat, preventing them from running out when you cut into the breast. Use a sharp knife to slice against the grain, ensuring tender pieces that are easy to eat.

Creating the Perfect Pomegranate Glaze

When making the pomegranate glaze, the balance of flavors is essential. The sweetness of honey and the acidity of red wine vinegar combine beautifully with the tartness of pomegranate juice. Start by simmering the juice on medium heat, which should take around 10-15 minutes until it has reduced by half. This concentrating process intensifies the flavor and creates a more luscious consistency.

To thicken the glaze, adding a cornstarch mixture is a great technique. Once the juice is reduced, stir in the cornstarch slurry and cook on low heat until it coats the back of a spoon, which usually takes about 2-3 minutes. If it becomes too thick, you can always thin it out with a splash of water or additional pomegranate juice.

Ingredients

Gather the following ingredients to create this delicious dish:

For the Duck

2 duck breasts
Salt and pepper to taste

For the Pomegranate Glaze

1 cup pomegranate juice
2 tablespoons honey
1 tablespoon red wine vinegar
1 teaspoon cornstarch mixed with 2 teaspoons water
Pomegranate seeds for garnish

Make sure to have your ingredients prepped and ready before starting the cooking process.

Instructions

Follow these steps to make Duck Breast with Pomegranate Glaze:

Prepare the Duck

Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.

Cook the Duck

In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and allow the fat to render for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for an additional 4-5 minutes to desired doneness. Remove from the skillet and let rest.

Make the Glaze

Pour the pomegranate juice, honey, and red wine vinegar into the same skillet, scraping up any brown bits. Bring to a simmer and reduce by half. Stir in the cornstarch mixture and cook until thickened.

Serve

Slice the duck breasts and drizzle with the pomegranate glaze. Garnish with fresh pomegranate seeds.

Enjoy your beautifully glazed duck breast with your favorite sides!

Pro Tips

For the best results, let the duck rest for at least 5 minutes after cooking to ensure the juices redistribute.

Serving Suggestions

This Duck Breast with Pomegranate Glaze pairs wonderfully with a variety of sides. Consider serving it atop a bed of creamy mashed potatoes or alongside roasted seasonal vegetables to complement the rich flavors. A simple arugula salad with a citrus vinaigrette lends a fresh contrast and balances the dish perfectly.

For an elegant presentation, slice the duck breast into thin strips and arrange them fanned out on the plate. Drizzle the glaze artistically over the top, and don’t forget to sprinkle the pomegranate seeds for a burst of color and crunch. This not only enhances the visual appeal but also adds a delightful texture.

Make-Ahead and Storage Tips

If you're planning for a special occasion, you can prepare the glaze in advance. Simply make it up to one day ahead of time, and store it in an airtight container in the refrigerator. When you’re ready to serve, reheat the glaze gently on the stove, adding a bit of water to loosen it up if necessary. This will save you time on the day of your gathering.

Leftover duck can be stored in the refrigerator for up to 3 days. To reheat, place slices in a skillet over low heat to retain moisture, adding a splash of chicken broth if needed. Avoid microwave reheating, as it can result in rubbery texture and loss of crispiness. Alternatively, you can slice the meat and use it cold in salads or sandwiches for a gourmet touch.

Questions About Recipes

→ Can I use chicken instead of duck?

Yes, you can substitute chicken breasts, but cooking time may vary. Adjust to ensure the chicken is fully cooked.

→ How do I know when the duck is cooked properly?

Duck breast should be cooked to medium-rare, which is about 135°F (57°C) internal temperature.

→ Can I prepare the pomegranate glaze in advance?

Yes, the glaze can be prepared ahead of time and reheated before serving.

→ What can I serve with this dish?

Roasted vegetables, mashed potatoes, or a fresh salad pair wonderfully with duck breast.