Mallard with pomegranate sauce

This seasonal, sweet, and savory sauce pairs with duck wonderfully. It will be a new hit at Christmas. Most chefs agree that duck should be cooked medium-rare so it stays tender and juicy. Overcooked duck also tends to have a stronger game flavour. Ingredients Serves 4 4  large mallard breasts, skin on. Note: Late-season ducks with more fat are best 1 tbsp kosher salt ½  tbsp ground Black pepper 2 tsp allspice ¼ cup olive oil Sauce 1 tbsp butter ¼ cup diced shallot ½ tbsp garlic, minced 2 tbsp brown sugar 1  cup pomegranate juice 1 cup chicken stock 2 tbsp corn starch Salt & pepper Directions 1.  Score the skin side of the duck breast like a checkerboard. Season both sides with salt, pepper, and allspice. Set aside. 2.  In a heavy-bottom sauce pot, melt butter on medium-high heat. Sautee shallots and garlic until softened. 3.  Add brown sugar and stir until melted. Deglaze with pomegranate juice and chicken stock. Reduce by half. 4.  Mix corn starch with a small amount of water and whisk into the sauce. Reduce heat and cook until thickened. Season with salt & pepper. Keep warm. 5.  Place olive oil in a pan, then place the duck breasts skin side down. Turn element to medium-high heat. Cook until the duck skin is nice and golden brown, about 10 mins. 6.  Flip duck breast and cook for an additional 3-4 minutes or until medium rare. 7.  Slice duck breast and pour some sauce on the bottom of the plate and fan the sliced duck over top. Garnish with fresh pomegranate seeds. Note: There is no evidence that cooked poultry or eggs can transmit avian flu to humans, according to the Canadian Food Inspection Agency. Health Canada says duck breasts should be cooked to an internal temperature of 165°F, whole birds to 180°F. Originally published in the Nov.-Dec. 2025 issue of Ontario Out of Doors For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream