Duck Breast with Cranberry-Pomegranate Reduction
Duck breast is one of our favorites and this recipe from Santana Calo is simple and delicious. It's also great for introducing first-timers to the deep, amazing flavors of duck breast.
4 8oz duck breast (skin on)
Salt and pepper
1 cup cranberry-pomegranate juice
1 Tbsp maple syrup
Dash of cinnamon
Preheat oven to 350°
Add juice, syrup, a dash of salt and a dash of cinnamon to a small pot and reduce for about 20 minutes or until the sauce is reduced by 1/4 - 1/3
On each duck breast, score the skin diagonally in both directions making sure not to cut all the way through and into the meat
Season each duck breast generously on both sides with salt and pepper
Heat a skillet (we recommend cast iron but be sure to use something that can be put straight into the oven) over medium heat and cook duck skin side down for 5 minutes. Flip and cook for another 3 minutes. If your skillet is not big enough for all 4 duck breast, then cook a couple at a time rather than trying to cram them all into the skillet at once.
Put the skillet into the preheated oven and cook to an internal temperature of 140° (usually about 3-4 minutes)*
Let rest for 5 minutes before slicing and serving.
Top with the cranberry-pomegranate reduction.
* As with any poultry, there’s always the chance that duck harbors harmful bacteria. But duck is actually a red meat, unlike chicken or turkey, and many people prefer to their duck medium or medium rare (or a little pink inside).
The official food safety word from the USDA is that duck breast should be cooked to an internal temperature of at least 160°F. If you cook your duck breast to 155°F and let it rest for at least 5 minutes, then the internal temperature will rise to 160°F as the duck rests, making it medium well. It might still be a little pink in the center, but perhaps a little drier than you may prefer. But if you’re pregnant or if you have a compromised immune system, then you want to make sure the internal temperature gets to 160°.
But if you prefer your duck a little pinker, cook it to around 140°F and to get a medium-rare to medium duck breast that is a little more juicy and tender.
Santana Calo is a wife and mother to two infant daughters, and has lived in Wisconsin her entire life. She loves gardening and being as self-sufficient as possible--homegrown and homemade is what she's all about. Now she and her family are on their way to creating a more natural and sustainable lifestyle while teaching their children the value of hard work. She's also an entrepreneur who is in the beginning stages of starting an herbal body care business. You can find Santana on her blog, www.hogsbackhomestead.com or on social media on Instagram (@hogsbackhomestead) and Facebook