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  • 1 pound boneless duck breast, skin removed
  • 1/2 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 1 cup pomegranate juice
  • 1/4 cup reduced-sodium chicken broth,
  • 1 teaspoon cornstarch
  • 2 teaspoons chopped fresh parsley, for garnish (optional) 


Preheat oven to 450°F.

Sprinkle duck with salt.  Heat oil in a medium skillet over medium-high heat.  Add the duck and cook until browned on both sides, 3 to 4 minutes per side.  Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast.  Transfer to a cutting board; let rest 5 minutes.

While the duck is roasting, return the pan to medium-high heat.  Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.  Add pomegranate juice and bring to a boil.  Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes.  Stir broth and cornstarch in a small bowl until the cornstarch dissolves.  Add to the pan.  Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes.  When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.

Thinly slice the duck; serve topped with the pomegranate sauce.  Garnish with parsley, if desired.

Lisa Landman is a fitness and health guru. Learn more about her professional work or check out her Twitter!