Spice-Crusted Duck Breast with POM-Infused Duck Jus

by Chef Charlie Palmer

Total Prep Time

Over an hour



Degree of Difficulty

Very Hard


Duck breast:
6 Moulard duck breasts
1/4 cup coriander seed
1/4 cup fennel seed
2 tablespoons cumin seed
2 tablespoons whole white peppercorns
6 whole cloves
all-purpose flour (for dusting)
3 teaspoons vegetable oil

Natural Duck Jus:
1 lb. duck bones
1 yellow onion, rough chop
1/2 carrot, rough chop
1/2 stalk celery, rough chop
2 cloves garlic, smashed
1 sprig each, thyme and rosemary
1/4 cup red wine
2 cups chicken stock

POM-Infused Duck Jus:
2 cups juice from POM Wonderful Pomegranates or 2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from POM Wonderful Pomegranates or 1 cup POM POMS Fresh Arils
1 medium shallot, small dice
duck jus (recipe below)
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
salt to taste
1 tablespoon chives, chopped

Green Beans:
1/2 lb. Haricot vert or tiny green beans
1 tablespoon reserved duck fat
salt and pepper to taste
6 sprigs fresh chives, sliced on the bias for 1" batonettes