Seared Duck Breast with Pomegranate Bordelaise

This dish pairs rich flavors with nourishing seasonal ingredients. Duck provides high-quality protein along with iron and B vitamins that support energy and muscle health. Served with roasted Brussels sprouts and butternut squash — plus a pomegranate bordelaise — it offers 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 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 

To Make Pomegranate Bordelaise:

1. Mince cippolini onions. Place a saucepan over medium-low heat and add the olive oil, cipollini onions and cook until onions are lightly browned.

2. 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).

3. Stir in salt and black pepper.

To Make Crispy Shallots:

1. Preheat oven to 300° F.

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

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

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

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

To Prepare the Duck:

1. Heat oven to 350° F.

2. Season the duck breast with five-spice powder 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, then 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.

To Plate:

1. Scoop the Brussels sprouts and butternut squash mélange into the center of the plate. 

2. After the duck has sufficiently rested, slice it in half and place on top of the Brussels sprouts and butternut squash.

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

COOKING NOTES:

You can also pair this dish with a mash of your choice. Our chefs recommend a parsnip and celeriac base for a lighter option.