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Ingredients

• .
• 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 (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. Serve With Herbed Couscous. Radicchio Salad

Group Recipes