Pan-Seared Duck Breast With a POM-Thyme Reduction Sauce

POM-thyme reduction sauce:

In a small pot, reduce the POM Wonderful 100% Pomegranate Juice to ¼ 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, and sauté in a large heavy-bottomed pot over medium heat, caramelizing the vegetables nicely. Add the 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 the fresh thyme sprigs and pomegranate juice reduction to finish.

Pan-seared duck breast with seasonal vegetables:

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, and sear for 6–8 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 2–3 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 ½" pieces, and then serve the duck with the vegetables and the pomegranate thyme reduction.

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