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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
Summer is Rosé Time in Provence. Is 2024 a Good Vintage?
July 8, 2025
Now that summer is here, rosé wines will become even more interesting, but what about the rosé wine from Provence vintage 2024? Göran Boman, a wine expert and connoisseur of Provencal wines, recently wrote a post on his blog, “Is Provence Rosé Vintage 2024 Good?” More and more rosé is considered a wine that belongs …
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
No Comment