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1 pound boneless duck breast, skin removed (see Note)
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½ teaspoon kosher salt
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2 teaspoons extra-virgin olive oil
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1 small shallot, finely chopped
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1 cup pomegranate juice
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1/4 cup reduced-sodium chicken broth, (see Tips for Two)
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1 teaspoon cornstarch
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2 teaspoons chopped fresh parsley, for garnish (optional)
Pomegranate Duck
Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.
Nutrition Information
277
Calories
35g
Carbohydrates
10g
Protein
616mg
Potassium
9g
Fiber
15g
Sugar
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