Pomegranate Duck

To make the pomegranate duck, first make cuts on the duck breasts' skin with a knife 1, then season with salt and pepper: the cuts will allow the spices to penetrate and flavor the meat better. Melt 1 tbsp of butter in a pan 2 and place the duck breasts skin-side down to sear for 4 minutes over high heat 3.

Then turn the meat and sear the other side for another 4 minutes 4. Cut a pomegranate in half 5 and squeeze 1/2 cup of juice with a citrus juicer 6.

Pour 1/3 of the pomegranate juice over the meat 7 and continue cooking over medium heat for about 16 minutes, taking care to turn the breasts halfway through (about 8 minutes on one side and 8 on the other). Do not overcook to prevent the meat from becoming too dry or tough. Once ready 8, remove the meat from the pan and keep it warm 9.

Peel half an onion and chop it into fairly large pieces 10. In another pot, melt the remaining butter, which is about 1 tbsp 11, add the onion 12, and sauté over low heat for about 8 minutes.

Once the butter is well-flavored and the onion is golden 13, you can remove it from the pot. Pour the remaining pomegranate juice, about 1/3 cup 14, into the same pan, add a pinch of salt, a sprinkle of pepper, and the tip of a tablespoon of flour 15.

Stir with a whisk to prevent lumps from forming 16. Let it simmer for a few minutes to thicken slightly 17. Cut the duck breasts into slices 18.

On each plate, create a base by pouring 2 tablespoons of pomegranate sauce 19. Lay the slices of duck on top and drizzle with more sauce 20. Cut off the top of the other pomegranate, score the skin into sections 21.

Open the fruit 22 and take 3 tablespoons of pomegranate seeds 23 to sprinkle on the plate and over the duck as decoration. Serve the pomegranate duck hot 24.