Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground fennel

  2. 3 tablespoons coarse salt

  3. 1/2 teaspoon ground coriander Three 1- pound duck breast halves, trimmed of excess fat and scored Zest of

  4. 2 orange s

  5. 1/4 cup brandy

  6. 6 sprigs fresh thyme

  7. 1 teaspoon freshly ground black pepper Glaze

  8. 2 tablespoons orange juice

  9. 2 tablespoons brandy

  10. 3 tablespoons honey

  11. 2 pomegranate s

  12. 3/4 cup homemade or canned low sodium store-bought chicken stock

  13. 2 teaspoons fresh thyme leaves

  14. 3 tablespoons aged balsamic vinegar

  15. 1 tbsp unsalted butter

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix together fennel, salt, lavender, and coriander. Place duck breasts, skin up, in a large dish. Sprinkle evenly with the spice mixture. Flip breasts over and place the zest, brandy, and thyme evenly on the flesh; let marinate for 30 minutes. Preheat oven to 350 degrees. Place the duck breasts, skin side down, in a large ovenproof skillet over medium heat. Cook until the fat is rendered and the skin is crisp and thin, about 15 minutes. Transfer breasts to oven and cook until pink in the center, about 4 minutes. Let duck rest for 2 minutes before slicing. Divide duck evenly among 4 serving plates and spoon over pomegranate glaze. Glaze - Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes. Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place ⅔ pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan. Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.


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