Seared Duck Breast with Pomegranate Bordelaise

This seared duck pairs rich flavor with nourishing seasonal ingredients. Duck provides high-quality protein along with iron and B vitamins that support energy and muscle health. Served with hearty parsnip and celeriac mash, roasted Brussels sprouts and butternut squash, and a pomegranate bordelaise, the dish balances savory flavors with antioxidants and natural sweetness for a satisfying, nutrient-rich meal.

INGREDIENTS

5 oz Duck Breast

1 tsp 5-Spice Seasoning

1/2 tsp Olive Oil

1/2 tsp Thyme, Chopped

4 oz Parsnip & Celeriac Mash

4 1/2 oz Brussels Sprouts & Butternut Mélange

1 oz Pomegranate Seeds

1/2 oz Crispy Shallots

1 oz Pomegranate Bordelaise

POMEGRANATE BORDELAISE

(recipe yields ~8 oz)

1 oz Cipollini Onions

1 1/4 tsp Olive Oil

10 Tbsp Pomegranate Juice

7 Tbsp Red Wine

5 Tbsp Orange Juice

5 Tbsp Veal Demi-Glace

1/2 tsp Salt

1/4 tsp Black Pepper

CRISPY SHALLOTS

(recipe yields ~2 oz)

4 oz Shallots, Sliced Thin

1 pinch Salt

INSTRUCTIONS 

1. Preheat oven to 350° F.

2. Season the duck breast with 5-spice and chopped thyme.

3. Place a sauté pan over medium-high heat and add olive oil. When the oil starts to shimmer, add the duck breast. Sear well on both sides them transfer to the oven to finish cooking to your desired internal temperature.

4. Remove the duck breast from the oven and allow to rest for 5-10 minutes, while you build your plate.

5. To Plate: scoop the parsnip & celeriac mask into the center of the plate. Top the mash with the Brussels sprouts & butternut mélange.

6. After the duck has sufficiently rested, slice It In half and place on top of the Brussels & butternut mélange.

7. Spoon the pomegranate bordelaise partly on the duck, and partly around the plate. Finish by garnishing with pomegranate seeds and crispy shallots.

8. To Make Pomegranate Bordelaise: Mince cippolini onions. Place a saucepan over medium-low heat and add the olive oil, cipollini onions and cook until onions are lightly browned.

9. Add pomegranate juice, orange juice, red wine, and veal demi-glace. Bring to a boil, then reduce heat to a simmer. Cook until reduced by about 1/2 and syrupy (about 20–25 minutes).

10. Stir in salt and black pepper.

11. To Make Crispy Shallots: preheat oven to 300° F.

12. Lay sliced shallots out onto a place and season with salt. Allow to sit at room temp for 10 minutes.

13. After the 10 minutes, place the shallots into a kitchen towel or cheese cloth and wring out any excess moisture.

14. Lightly spray a sheet pan with cooking spray then add sliced shallots in a single later.

15. Bake in the oven until crispy, stirring every 5 minutes for even cooking.