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Perfect Slow Roasted Duck Breast Recipe with Easy Orange Pomegranate Glaze

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A simple yet impressive slow roasted duck breast recipe featuring a tangy-sweet orange pomegranate glaze that delivers crispy skin and tender meat.

Ingredients

Scale
  • 2 large duck breasts (6–8 oz / 170–225 g each), skin on and trimmed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1/3 cup (80 ml) freshly squeezed orange juice
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon unsalted butter
  • Optional garnish: pomegranate seeds and orange zest

Instructions

  1. Score the duck skin in a crosshatch pattern about 1/4 inch (6 mm) apart without cutting into the meat. Pat dry with paper towels.
  2. Season both sides of the duck breasts generously with kosher salt and freshly ground black pepper. Let sit at room temperature for 10 minutes.
  3. Preheat the oven to 275°F (135°C) for slow roasting.
  4. Heat 1 tablespoon olive oil in an oven-safe skillet or cast iron pan over medium-high heat. Place duck breasts skin-side down and sear for 6-8 minutes until skin is golden brown and crispy. Flip and sear the other side for 1-2 minutes.
  5. Transfer the skillet or duck breasts to a baking sheet and roast in the oven for 20-25 minutes for medium-rare (135°F / 57°C internal temperature) or longer for desired doneness.
  6. Remove duck breasts from the oven and tent loosely with foil. Let rest for 10 minutes to redistribute juices.
  7. While the duck rests, prepare the glaze: combine orange juice, pomegranate molasses, honey, minced garlic, and thyme in a small saucepan over medium heat. Simmer gently, whisking occasionally, until thickened and syrupy (about 8-10 minutes). Stir in butter for a glossy finish.
  8. Slice the duck breasts thinly against the grain. Drizzle generously with the warm orange pomegranate glaze and garnish with pomegranate seeds and orange zest if desired.

Notes

Score the skin properly to render fat and crisp skin without cutting into the meat. Use moderate heat when searing to avoid burning the skin. Rest the meat after roasting to keep it juicy. The glaze can be made ahead and reheated gently. For extra crispiness, broil the duck skin for 1-2 minutes after roasting, watching carefully to avoid burning.

Nutrition

Keywords: duck breast, slow roasted duck, orange pomegranate glaze, easy duck recipe, dinner, main course, gluten-free, poultry

Find it online: https://elvafood.com/perfect-slow-roasted-duck-breast-recipe-with-easy-orange-pomegranate-glaze/