David Scott AllenMain CoursePoultryProvencal RecipesTaste

Seared Duck Breast with Clementine-Pomegranate Beurre Blanc

Seared 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.

Seared Duck Breast

Duck with Clementine-Pomegranate Beurre Blanc

Easy and festive main dish that is ready in under 40-minutes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine French
Servings 4 People


  • 1/2 cup clementine juice (2-4 clementines) or orange juice
  • 1 lemon for juice
  • 1 cup White Wine
  • 1 large shallot minced
  • 6 tablespoons Unsalted Butter chilled
  • 2 12- ounce Duck Breasts
  • Salt and Pepper
  • 1 orange Suprèmes segments without membrane
  • 2/3 cup Pomegranate Seeds
  • Crema di baslamico for plate decoration


  • 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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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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