Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Salad:
Pomegranate Sauce:
Duck:

Directions

For the salad: In a small bowl, combine the onions, celery leaves, and oil and toss well to coat. Season the salad, to taste, keeping cold until plating. 

For the sauce: In a small saucepan over medium heat, cook the pomegranate juice, vinegar, and sugar for 10 to 12 minutes. Reduce the heat to medium-low, add the cinnamon, and cook for an additional 4 to 5 minutes, allowing the sauce to thicken to almost a syrup consistency. Once reduced, remove the sauce from the heat, whisk in the butter, allowing the butter to fully incorporate into the sauce. Hold at room temperature. 

For the duck: Place the duck breasts on a cutting board, skin-side down, and slice from top to bottom into 6 or 7 (1/8-inch) thick slices. Season with salt and pepper on both sides, then thread each slice onto a 10-inch wooden skewer in a ribbon fashion. Heat the oil in a saute pan over medium-high heat until wisps of smoke appear. Season the duck again with salt and pepper and add to the hot pan, searing on each side for 2 minutes, cooking in batches if necessary. 

To serve: Place 2 skewers of duck sate over a bed of salad and drizzle with the pomegranate sauce.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Sesame Chicken Sate with Peanut Sauce

Recipe courtesy of Robert Irvine

Peking Duck

Recipe courtesy of Robert Irvine

Duck and Apple Wontons

Recipe courtesy of Robert Irvine

Apricot Glazed Duck

Recipe courtesy of Robert Irvine

Duck Breast with Berry Sauce

Recipe courtesy of Robert Irvine

Duck with Mango on Belgian Endive

Recipe courtesy of Robert Irvine

Duck Breast with Cherries and Chocolate

Recipe courtesy of Robert Irvine

Duck Breast with Apple-Pomegranate Sauce

Recipe courtesy of Robert Irvine

Szechuan Beef Tenderloin Stuffed with Peking Duck

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories