Pan Seared Duck Breast With a POM Thyme Reduction Sauce

POM Thyme Reduction Sauce:

Prepare fresh pomegranate juice, if necessary.* in a small pot, reduce the pomegranate juice to 1/4 cup (2 fl. oz.) or until it coats the back of a spoon easily, then remove from heat, rough chop the onion, carrot, celery and garlic, saute in a large heavy-bottomed pot over medium heat, caramelizing the vegetables nicely, add red wine and simmer over medium-low heat, allow to reduce to a syrup. Strain out the vegetables and discard, add 2 quarts of chicken stock to the red wine reduction and reduce down to 2 cups, add fresh thyme sprigs and pomegranate juice reduction to finish.

Pan-Seared Duck Breast with Seasonal Vegetables:

Season the entire duck breast, add the olive oil to a large saute pan, over medium heat, when the oil is hot, add the duck breast, skin side down, sear for 6 to 8 minutes on a low flame, flip the duck breast over and cook for an additional 3 minutes for medium rare, remove the duck from the pan and allow it to rest 2 to 3 minutes before slicing, add minced shallots to pan with the warm duck fat and sweat the shallots, being careful not to brown, for 1 to 2 minutes, add the seasonal vegetables and saute until warmed thoroughly, adding the rosemary to finish, slice each duck breast, diagonally, into 1/2" pieces, serve the duck with the vegetables and the pomegranate thyme reduction. Serve this pomegranate recipe.

*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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