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Ingredients

• 1 pound  boneless duck breast, skin removed (see Note)
• 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, (see Tips for Two)
• 1 teaspoon  cornstarch
• 2 teaspoons  chopped fresh parsley, for garnish (optional)

Description

Duck Breasts May Seem Too Fancy For The Average Weeknight, But They Roast Up Beautifully And Quickly. This Preparation, With Its Luscious Ruby-colored Sauce, Is Definitely One That Will Impress.

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