Pomegranate Glazed Duck Breast with Roasted Root Vegetables and Rosemary Fingerling Potatoes

Recipe by Joshua Wickham.

By / Photography By Julian Foglietti | November 22, 2018

Ingredients

Pomegranate Glaze
  • 16 ounces pomegranate juice (from 8–10 fruits)
  • 2 cloves garlic
  • ½ medium shallot
  • Pink Himalayan sea salt, to taste
Duck Breast
  • 4 (6-ounce) duck breasts, skin on*
  • 2 teaspoons Chinese Five Spice
  • ½ teaspoon Pink Himalayan Sea Salt
  • About 2 teaspoons oil, olive or canola
Roasted Root Vegetables
  • 1 pound of your favorite seasonal root vegetables
  • ½ teaspoon Pink Himalayan Sea Salt
  • 3 tablespoons oil, olive or canola
Rosemary Fingerling Potatoes
  • 12 ounces fingerling potatoes
  • ½ teaspoon Pink Himalayan Sea Salt
  • 3 tablespoon oil, olive or canola

Instructions

Pomegranate Glaze

Make a shallow cut around the circumference of each pomegranate. Pull them open to expose the seeds (see cook’s tip on page 15). Turn them inside out by pressing them with your thumb. Gently rub the seeds into an appropriate-sized container. Press them through a fine strainer to juice, reserving the seeds for garnish if so desired. Transfer the juice to a small saucepan and heat over mediumlow heat. Mince the shallot and crush the cloves and add to the pan. Reduce until the juice is a syrup thickness. It is done when it coats the back of a spoon. Season to taste with salt.

Duck Breast

Preheat oven to 350°. With a sharp knife, make shallow cross-cuts on the skin. This will allow the fat to render out. Dust the duck breasts with the spice and salt. Preheat an appropriate-sized sauté pan. Add the oil, enough to cover the bottom of the pan. Place the breasts in the pan 1 at a time, allowing the pan to stay hot so steam does not occur. Cook until the skin begins to crisp and becomes thinner. Adjust heat as needed so not to overcook. Turn over and finish in the oven. They are done when a thermometer reads 165°; it is acceptable to serve while still pink in the center.

Roasted Root Vegetables

Preheat oven to 400°. Wash, peel and dry each vegetable. With a sharp knife, cut to the desired size and shape. The important part is they are all the same size for even cooking. Toss with oil and salt. Spread across a parchment-lined tray. Roast until fork tender and they begin to brown evenly.

Rosemary Fingerling Potatoes

Preheat oven to 400°. Wash, peel, and dry the potatoes. Split each in half, lengthwise. Toss with rosemary, oil and salt. Spread across a parchment-lined tray. Roast until fork tender and they begin to brown evenly.

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Ingredients

Pomegranate Glaze
  • 16 ounces pomegranate juice (from 8–10 fruits)
  • 2 cloves garlic
  • ½ medium shallot
  • Pink Himalayan sea salt, to taste
Duck Breast
  • 4 (6-ounce) duck breasts, skin on*
  • 2 teaspoons Chinese Five Spice
  • ½ teaspoon Pink Himalayan Sea Salt
  • About 2 teaspoons oil, olive or canola
Roasted Root Vegetables
  • 1 pound of your favorite seasonal root vegetables
  • ½ teaspoon Pink Himalayan Sea Salt
  • 3 tablespoons oil, olive or canola
Rosemary Fingerling Potatoes
  • 12 ounces fingerling potatoes
  • ½ teaspoon Pink Himalayan Sea Salt
  • 3 tablespoon oil, olive or canola