1. Score each duck breast. This is easier than you think. Using a very sharp knife, slice through the skin (and only the skin!) in a criss-cross fashion. Do not cut into the meat.
  2. Season the ducks generously with Just Cook Any Day Chicken Blend. Let sit overnight to get the best flavor.
  3. When you are ready to cook, place duck breasts skin side down in a dry non-stick saute pan and then place on a med-low heat (depending on your stove).
  4. Slowly render the duck fat out of the skin. As the fat renders, you can pour it into a heat resistant container. (duck fat is great for many uses – maybe in the pilaf below….)
  5. After 8 minutes or so, the skin will begin shrinking as the fat renders out. It will also begin to turn golden brown. Check periodically to see how the skin is looking as you are cooking it.
  6. Once the skin becomes crispy and golden, turn it over and transfer to a preheated 350 degree oven for about 9 minutes or until your desired doneness. It’s OK, even encouraged to eat your duck breast medium rare.
  7. Once cooked, allow to rest before slicing and serving. The pilaf and the carrots can wait for the duck, but not the other way around so time your cooking accordingly.


  1. In a small saucepan, combine wine, shallots and thyme.
  2. Simmer over medium heat and reduce to 1/2 cup.
  3. Add duck stock and pomegranate molasses.
  4. Reduce until it is a sauce like consistency.
  5. Finish with butter, salt and pepper.


  1. Over medium heat, saute onion and celery with orange zest and bay leaf.
  2. Add farro and “toast” with the vegetables and zest for 4 minutes. Stir while you “toast”.
  3. Add parsley and stock.
  4. Stir, bring to a boil and then reduce to a very low simmer.
  5. Cover and cook on the stove top for about 20-25 minutes.


  1. Over medium heat, gently saute carrots in butter.
  2. Transfer to a preheated 350 degree oven and roast until done.
  3. Remove from oven and toss with shallot, tarragon, salt and pepper.


Duck Breast

  • 2 duck breasts
  • 2 tbs Just Cook Any Day Chicken Blend

Pomegranate Demi Glace

  • 2 cups Zinfandel or other full bodied red wine
  • 2 tbs minced shallots
  • 1 tbs fresh thyme leaves
  • 3 cups duck stock, available at your local butcher shop
  • 2 tbs pomegranate molasses
  • 1 tbs unsalted butter
  • salt and pepper to taste

Farro Pilaf

  • 2 tbs olive oil
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1 tbs orange zest
  • 1 bay leaf
  • 1.5 cup farro
  • 1/2 cup chopped parsley
  • 3.5 cup stock

Tarragon Carrots

  • 6 carrots
  • 2 tbs butter
  • 1 tbs diced shallot
  • 2 tbs fresh tarragon, chopped
  • salt and pepper to taste

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