Ingredient Spotlight. Our Herbes de Provence Infused Olive Oil is woven with thyme, savory, and a whisper of lavender-bay, so the duck is seasoned the moment it hits the pan. Our Pomegranate Dark Balsamic Vinegar reduces into a ruby, agrodolce sauce with a tang that keeps everything lively.
½ cup reduced-sodium chicken broth · 2 tsp cornstarch
Zest of ½ orange · ¼ cup pomegranate arils, to finish
Instructions
Heat oven to 450°F. Salt the duck generously on both sides.
Warm the Herbes de Provence oil in an oven-safe skillet over medium-high. Sear the duck 3–4 minutes per side, until browned.
Transfer to a baking dish and roast 8–12 minutes, to 150°F for medium. Rest 5 minutes on a board.
Return the skillet to medium-high; cook the shallots 30–60 seconds until fragrant. Pour in the Pomegranate balsamic and orange zest, boil, then simmer until reduced by half, 2–3 minutes.
Whisk the cornstarch into the broth, stir it in, and simmer until the sauce coats a spoon, 2–3 minutes. Add any resting juices.
Slice the duck thin, spoon the sauce over, and finish — the genuine twist — with fresh pomegranate arils for pops of bright, tart crunch.
Chef's Notes
Pull the duck at 150°F; carryover heat brings it to a rosy medium as it rests.
Slicing against the grain keeps every bite tender.
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