POM Thyme Reduction Sauce:
Juice from 4-6 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
4 oz. Spanish onion
2 oz. carrot
2 oz. celery
1 clove garlic
2 cups red wine
2 quarts chicken stock
5 sprigs fresh thyme
Prepare fresh pomegranate juice*, in a small pot, reduce the pomegranate juice to 1/4 cup (2 fl. oz.) or until it coats the back of a spoon easily, then remove from heat, rough chop the onion, carrot, celery and garlic, sauté in a large heavy-bottomed pot over medium heat, caramelizing the vegetables nicely, add red wine and simmer over medium-low heat, allow to reduce to a syrup. Strain out the vegetables and discard, add 2 quarts of chicken stock to the red wine reduction and reduce down to 2 cups, add fresh thyme sprigs and pomegranate juice reduction to finish.
Pan-Seared Duck Breast with Seasonal Vegetables:
4 duck breasts
1 tablespoon olive oil
1 small shallot, minced
3 cups seasonal vegetables
1 sprig fresh rosemary
salt and pepper to taste
Season the entire duck breast, add the olive oil to a large sauté pan, over medium heat, when the oil is hot, add the duck breast, skin side down, sear for 6 to 8 minutes on a low flame, flip the duck breast over and cook for an additional 3 minutes for medium rare, remove the duck from the pan and allow it to rest 2 to 3 minutes before slicing, add minced shallots to pan with the warm duck fat and sweat the shallots, being careful not to brown, for 1 to 2 minutes, add the seasonal vegetables and sauté until warmed thoroughly, adding the rosemary to finish, slice each duck breast, diagonally, into 1/2" pieces, serve the duck with the vegetables and the pomegranate thyme reduction.
- Recipe courtesy of POM Wonderful