seared duck breasts with pomegranate molasses

How To Make seared duck breasts with pomegranate molasses

• Step 1
  Season the duck with salt and pepper. Get the pan hot and score the duck skin. Place the duck breasts skin side down over medium-low heat. Cook until the fat has rendered and the skin is very crispy, about 10 minutes. Spoon the fat out as the breasts cook and keep it for other uses.
• Step 2
  Once the skin is crispy, turn the duck breasts over and cook about 5 more minutes. Place on a cutting board and let rest, tented with foil for about 15 minutes
• Step 3
  Place the pomegranate molasses in a saucepan and add the chicken stock. Bring to a boil, reduce to a simmer, and reduce by half. Taste and season with salt.
• Step 4
  Cut the breasts on the bias and brush the sauce over top. Enjoy.
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