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Seared Duck Breast

Duck with Clementine-Pomegranate Beurre Blanc

Easy and festive main dish that is ready in under 40-minutes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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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