2 lb boneless Duck Breast, skin removed
4 Tbsp SOOC Herbes de Provence Olive Oil
2 small Shallots, finely chopped
2 cups SOOC Pomegranate Balsamic Vinegar
½ cup reduced-sodium Chicken Broth
1 tsp SOOC Himalayan Pink Sea Salt
2 tsp Cornstarch
Saratoga Spicery Italian Seasoning, to taste
Preheat oven to 450°F; sprinkle SOOC Himalayan Pink Sea Salt liberally on both sides of duck breasts.
Heat SOOC Herbes de Provence Olive Oil in a medium skillet over medium-high heat; add the duck and cook until browned on both sides, about 3-4 minutes per side.
Transfer the duck to a small baking dish; roast until a thermometer inserted into the thickest part registers 150°F, about 8-12 minutes for medium (depending on the size of the duck breast). Transfer to a cutting board and let rest 5 minutes.
While the duck is resting, return the pan to medium-high heat. Add the shallots and cook, stirring constantly until fragrant, about 30 seconds – 1 minute. Add SOOC Pomegranate Balsamic Vinegar and bring to a boil.
Reduce heat to a simmer; cook until reduced by half, 2-3 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves; add mixture to pan.
Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until sauce thickens, about 2-3 minutes.
Pour any duck juices (accumulated during resting) into the sauce and stir to combine. Thinly slice the duck; serve with the pomegranate sauce. Garnish with Saratoga Spicery Italian Seasoning, if desired, and serve immediately. Enjoy!