Crispy Duck Breasts with Pomegranate Gastrique

Go wild this Valentine’s Day and make this recipe for Crispy Duck Breasts with Pomegranate Gastrique. Hungry for more wild...

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February 14, 2014 2 min read

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.

Serves 2


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


  1. 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.
  2. Stir in vinegar and pomegranate juice. Boil for 5 minutes to thicken.
  3. Stir in broth and return to a boil. Let reduce and thicken until you have about ¾ cup sauce in the pan.
  4. Stir in butter and season to taste. Remove from heat, cover and set aside.
  5. Using a sharp knife, score skin of each duck breast diagonally creating a diamond pattern. Season both sides with salt and pepper.
  6. 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.
  7. Flip and let cook about 3-4 minutes longer for medium-rare. Transfer to cutting board, tent with foil and let rest 5 minutes.
  8. 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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