Go wild this Valentine’s Day and make this recipe for Crispy Duck Breasts with Pomegranate Gastrique.
Hungry for more wild game? Join us for a Wild Game Cooking class on February 19th.
2 each duck breasts (12-16 oz. total), boneless with skin on
Kosher salt and freshly ground black pepper
For Pomegranate Gastrique:
3 tablespoons sugar
1 tablespoon water
2 tablespoons champagne vinegar
1 cup pomegranate juice
1 ½ cups chicken stock
1 tablespoon butter, at room temperature
2 tablespoons pomegranate seeds, to garnish
- In a saucepan over medium heat, combine sugar and water. Stir to dissolve and let cook until sugar is caramelized to a light golden brown.
- Stir in vinegar and pomegranate juice. Boil for 5 minutes to thicken.
- Stir in broth and return to a boil. Let reduce and thicken until you have about ¾ cup sauce in the pan.
- Stir in butter and season to taste. Remove from heat, cover and set aside.
- Using a sharp knife, score skin of each duck breast diagonally creating a diamond pattern. Season both sides with salt and pepper.
- Heat a large skillet over medium heat. Add duck breasts to pan, skin side down. Let cook uncovered until the fat has rendered out and skin is brown and crisp, about 7-8 minutes.
- Flip and let cook about 3-4 minutes longer for medium-rare. Transfer to cutting board, tent with foil and let rest 5 minutes.
- Slice each breast diagonally, against the grain and transfer to platter or plates. Drizzle with sauce, top with pomegranate seeds and enjoy!
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