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!
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