February 14, 2014

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!


If you are interested in attending Pastry or  Culinary School, contact our campuses for more information:

1.866.552.2433 Austin Campus

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