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Grilled Duck Breast with Black Currant Pomegranate Sauce

Main Courses

Serves 6

A melody of flavors comes together with thyme, oregano, and juniper berries in a red wine and soy sauce marinade. Add the rich taste of duck, black currants and pomegranate to make a simple dish that only tastes like it took all night.


Marinade & Cook

  • 2 - 1 lb muscovy duck breasts, or other domestic variety
  • 2 Tbsp soy sauce
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 6 juniper berries, crushed
  • 1 clove garlic, chopped coarsely
  • 1/2 cup red wine
  • Zest of 1 orange, in julienne strips
  • Juice of 1/2 lemon
  • Kosher salt & freshly ground black pepper
  • Olive oil

Make the Sauce

  • 1/2 cup red wine
  • 2 cloves garlic, finely minced
  • 1/2 stick butter
  • 2 Tbsp port
  • 2 Tbsp black currant jelly
  • 1/4 cup pomegranate juice
  • Juice of 1/2 lemon
  • Kosher salt and white pepper to taste
  • Honey to taste (optional)

Marinade & Cook

Place duck breast in sealable plastic bag, adding marinade ingredients. Refrigerate for at least 3 hours.

Preheat grill. Remove duck breast from bag, dispose of marinade. Pat duck dry and lightly coat with olive oil, and season with salt and pepper. Score top of duck breast, cutting only through the skin and fat. Grill duck breast, skin side down, approximately 3 minutes per side for medium-rare or 140 degrees, being sure not to burn. Set aside on platter with skin side down.

Make the Sauce

Meanwhile, while you’re grilling duck, prepare sauce. In small, heavy saucepan, add wine and garlic and bring to a boil until reduced. Add port, jelly, pomegranate juice and lemon and reduce to a syrupy liquid. If you want a sweeter sauce add a little honey. Quickly whisk in butter. Remove from heat and season with salt and pepper.

Slice duck breast and spoon sauce over duck. Serve warm.