Photo: Mae Mu
Duck Breast with Pomegranate Glaze
8 ingredients
Serves 4.
openrecipes
Pomegranate concentrate is available in the beverage section of Middle Eastern, Asian and Latin markets, as well as some gourmet supermarkets. Duck skin is rather fatty, so here the breasts are panfried prior to grilling to render some of the fat.
Estimated Nutrition (whole recipe, rough)
565
Calories
22g
Protein
29g
Fat
56g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Agave | 1 tsp (7g) | 21 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 blood oranges or 2 large navel oranges
- 1/2 cup pomegranate concentrate
- 6 Tbs. light agave syrup or honey
- 1 Tbs. balsamic vinegar
- Coarse salt, to taste
- 4 boneless, skin-on Muscovy or Pekin duck breasts, each 6 to 8 oz.
- Freshly cracked pepper, to taste
- 1/2 cup pomegranate seeds (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes