Seared Duck With Pinot Noir/Pomegrante Reduction

Name: Seared Duck With Pinot Noir/Pomegrante Reduction
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters beef stock; 454 grams Brussels sprout, leaves removed; 0 teaspoons cayenne; 2 duck breasts; 1 Tbsp olive oil; 1 Tbsp pepper; 118 milliliters pinot noir wine (or light red wine); 59 milliliters pomegranate juice; 1 Tbsp salt; 2 shallots, finely diced; 1 teaspoon fresh thyme, finely diced; 2 Tbsps unsalted butter

Need a gluten free and primal main course? Seared Duck With Pinot Noir/Pomegrante Reduction could be a tremendous recipe to try. This recipe serves 2. One serving contains 634 calories, 54g of protein, and 29g of fat. A mixture of beef stock, pepper, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pinot noir you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.