Spice up your duck meat with a hearty, earthy, and fruity pomegranate cherry sauce that is sure to tingle your tastebuds!
3 6-ounce skin-on duck breasts
salt & pepper
1/2 cup port wine
1/2 cup chicken broth
1 pomegranate; juiced
15 cherries; pitted
1 tablespoon sugar
2 teaspoons cornstarch
Using a sharp knife, score the skin of the duck breasts diagonally.
Season duck breasts with salt and pepper generously.
In a cold pan over medium-low heat, place the seasoned duck breasts skin side down. Cook to render the fat out of the duck, about 15 minutes. Drain excess fat as needed.
Turn the heat to the medium and use the boiling duck fat to baste the meat until it changes to a light-brown color. To cook the duck medium-well, press into the meat and it should be firm, but also spring back minimally.
If needed, flip over and raise the heat; sear until the skin is golden brown.
Transfer the duck to a plate.
Raise the heat to high; add port wine, chicken broth, pomegranate juice, and cherries to the pan. Cook to reduce the sauce by about 50 percent.
Mix cornstarch with 1 tablespoon water to make a cornstarch slurry. Mix into the cherry mixture and continue cooking and stirring until the sauce thickens, about 1 minute. Season with sugar and salt to taste.
Slice duck breasts diagonally and top with pomegranate cherry sauce, orange zest, and coriander to serve.