Seared Duck Breast with Clementine-Pomegranate Beurre Blanc
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteSeared duck breast is quick and easy to cook. The meat is seared on high-temperature for about 5 minutes a side, then allowed to rest. However, the trick with duck is to create just the right sauce – fruity, savoury, wine or port. The inspiration for this recipe comes from Christmas flavours (citrus and pomegranate) and colours, and I served it for good friends during the holidays.
Duck with Clementine-Pomegranate Beurre Blanc
Easy and festive main dish that is ready in under 40-minutes
Ingredients
- 1/2 cup clementine juice (2-4 clementines) or orange juice
- 1 lemon for juice
- 1 cup white wine
- 1 large shallot(s) minced
- 6 tablespoons unsalted butter chilled
- 2 12- ounce duck breasts (magret de canard)
- salt and pepper
- 1 orange Suprèmes segments without membrane
- 2/3 cup pomegranate seeds
- Crema di baslamico for plate decoration
Instructions
- Place clementine juice, lemon juice, wine, and shallot in a small saucepan and bring to a boil.
- Reduce heat, but keep sauce boiling till reduced to a syrup - about 2-3 tablespoons.
- Strain the syrup through a sieve into a clean saucepan.
- Over low heat, whisk in 4 tablespoons chilled butter, 1 tablespoon at a time, to emulsify.
- Season with a little salt and set aside.
- Preheat oven to 350°F (180°C).
- Heat a skillet on the stove top over medium-high heat. When hot, pat the duck breast dry, season on both sides with salt and pepper, and place it in the skillet, skin side down.
- Don’t be startled if it pops and “dances” a bit in the skillet - that is just excess moisture!
- Cook for 4-5 minutes, until skin is nicely browned.
- Turn the duck breast skin-side up, sear on the stove top for 30 seconds and then place in the preheated oven for 5 minutes (for medium rare).
- Remove the duck from the oven and cover to rest.
- While the duck is resting, return the sauce to the heat and, when it begins to simmer, add the final 2 tablespoons butter, one at a time, whisking until creamy.
- Add the orange segments and pomegranate seeds.
- Slice the duck and fan five slices on each of four plates.
- Spoon sauce over top, dividing the orange segments evenly.
- Place dots of crema di balsamico around the edges - both for decoration, and for flavour!
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Eating My Way Through Provence My Favourite Restaurants in Les Alpilles
August 4, 2025
If you really want to get to know a place, start with what’s on the plate. During my recent trip through Provence, I followed my appetite across markets, bistros, and white-tablecloth restaurants — and each meal felt like a little window into the region’s soul. The food wasn’t just delicious; it was rooted. Honest. The …
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
No Comment