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!
Saint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
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
Tasty Duck, Roasted Pear and Spinach Salad Recipe
January 25, 2017
salad with the rich, sweet flavours of roasted duck breast and juicy pear comes in handy and let’s not forget the extra dose of green, much needed vitamins from the young spinach leaves and some fried red cabbage. …
Crispy Duck Confit a French Classic
April 12, 2021
If you could pick your last meal, what would it be? For my last meal on Earth, I would select a dish that is both humble and classic. I would choose a duck confit. There is something utterly delicious about obscenely crisp duck skin mixed with succulent duck meat. It is a dish that my …
Make Ahead Provencal Duck Stew
May 24, 2019
Try this recipe for Provencal Duck Stew before the weather gets too warm. This dish is a great main course for long summer lunches or dinner parties because it is best prepared ahead of time and reheated. Make this recipe in advance and it will allow you to enjoy the meal as much as your …
Easy Recipe Provençal Burgers
January 14, 2016
The French Burger This is by no means a typical French burger. In French, burger meat is called “steak haché.” When you buy minced meat at your local butcher you’ll be suitably impressed when a large quality steak is indeed taken and minced! As the quality of the meat is so good, …Continue reading here …
No Comment