Pan Seared Duck Breast with Pomegranate Sauce

Duck, for some reason, tends to be a dish that we don't cook very often? And why is that?! It is just as simple as cooking just about anything else, and is packed with flavor. Make sure that you save your rendered duck fat; it will keep for months in the refrigerator! 


  • 2 KOL Foods pastured, organic boneless duck breasts, skin-on
  • 1 cup pomegranate juice
  • salt & pepper to taste

Place the duck breast skin side up on a cutting board. Score the duck skin, being careful not to cut through the actual duck meat. Sprinkle lightly with salt and pepper to taste.

Put the pomegranate juice in a small saucepan and turn the heat to medium high. Bring to a boil and let it reduce while the duck is cooking.

Place the duck breast skin side down in a cold cast iron skillet.

Turn on the heat to medium and sit back. The duck fat will slowly start to render and cook the duck.

After about 3-4 minutes gently slide the duck aside and try to pour off some of the accumulated fat into a glass container (retain for schmaltz).

Once the duck has been sizzling for about 10 minutes, flip the duck over and cook for another two minutes. I usually turn the duck over one last time to give the skin one more sear, and then remove the duck from the skillet.

Remove the duck from the skillet to a cutting board, and let it rest for at least 7 minutes.

Slice it and serve over salad or roasted vegetables with pomegranate seeds and drizzle it all with the reduced pomegranate juice.

Serves: 2