Seared Pomegranate Glazed Duck Breast


Serves 4


  • 4 boneless, skin-on duck breasts
  • ½ cup of pomegranate concentrate
  • ½ cup of pomegranate seeds
  • 3 oranges
  • 6 tbsp of honey
  • 4 sprigs of thyme
  • Salt and pepper to taste


For the meat:

  1. Pat the duck breast dry with a paper towel.
  2. Score the skin in a crosshatch pattern without cutting the meat. 
  3. Salt generously on both sides of the breast.
  4. Start on step 1 of the sauce.
  5. After the sauce is made, turn on the grill to medium-high heat.
  6. While that’s warming up, take a cast iron skillet and put to high heat on the stovetop.
  7. Do NOT put oil or butter in the pan when you are cooking the meat, it will release a lot of fat while cooking, just like bacon does. 
  8. Place the duck breast skin side down in the piping hot skillet and cook until fat begins to render and the skin gets crispy brown, about 4-5 minutes. 
  9. Take your duck breasts and skillet over to the grill. Flip the duck breasts over so they are skin side up and place the duck breasts and skillet into the grill and cover. Keep them covered in the grill for another 4-5 minutes for medium or until your desired temperature. Take off the heat and let rest for 5 minutes.
  10. Pour the glaze over the top of the duck breasts and top with pomegranate seeds. Enjoy with a glass of Lavande.

For the sauce:

  1. In a saucepan over medium heat, combine the juice of 3 oranges, honey, pomegranate concentrate, a pinch of salt, and the sprigs of thyme.
  2. Simmer for 10-15 minutes until the sauce has reached desired thickness. Remove the thyme sprigs from the sauce before serving.
  3. Leave sauce off to the side until duck breasts are cooked and ready to be slathered. 
  • Recipe by Regan Schneider

Photo by cottonbro from Pexels