RECIPE OF THE DAY! DUCK POMEGRANATE

Diabetes appropriate, Low calorie, Low sodium, Heart healthy, Healthy weight, High potassium, Gluten free.

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress. Easy to cook, tastes great and juicy, this dish will impresses the person you are cooking for. ENJOY!!


Makes 2 servings

Active Time: 45 minutes

Total Time: 45 minutes


Ingredients

1 pound boneless duck breast, skin removed (see Note)

1/2 teaspoon kosher salt

2 teaspoons extra-virgin olive oil

1 small shallot, finely chopped

1 cup pomegranate juice

1/4 cup reduced-sodium chicken broth, (see Tips for Two)

1 teaspoon cornstarch

2 teaspoons chopped fresh parsley, for garnish (optional)


Preparation

1.Preheat oven to 450°F.

2.Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.

3.While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.

4.Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.

Tips & Notes
Note: Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed. They can be found in most supermarkets in the poultry or specialty-meat sections.

Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

272 calories per serving