Duck Breast in the Oven

Ingredients

• Duck Breast 1 piece
• Black Pomegranate Molasses 3 tablespoons
• Cognac 1 tablespoon
• Malt Vinegar 1 teaspoon
• Dijon Mustard 1 teaspoon
• Mixed Ground Peppers ½ teaspoon
• Lime 0.3 pieces
• Salt a pinch

Step-by-Step Guide

Step 1

Make shallow cuts in the duck skin with a sharp knife, avoiding the meat.

Step 2

Pour the pomegranate juice into a deep container.

Step 3

Add the cognac.

Step 4

Pour in the wine vinegar.

Step 5

Then add the mustard.

Step 6

Season with salt and pepper.

Step 7

Add the lime juice. Mix well.

Step 8

Marinate the duck breast in the resulting sauce for 1 hour.

Step 9

Then place the duck on a dry, hot skillet skin side down.

Step 10

Once the skin is browned, flip it over.

Step 11

After 2–3 minutes, wrap it in foil.

Step 12

Tightly wrap and place in a preheated oven at 355°F.

Step 13

After 40 minutes, transfer to a plate, slice, and serve.