Herbes de Provence Duck with Pomegranate Sauce

Herbes de Provence Duck with Pomegranate Sauce

Pairing one of our best selling dark balsamics with top notes of savory, thyme and bay leaf, this Herbes de Provence Duck with Pomegranate Sauce is a show-stopper for hosting!

Products used: Herbes de Provence Olive Oil, Himalayan Pink Sea Salt, Pomegranate Balsamic Vinegar


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!