1) Marinate duck overnight with equal parts of pomegranate juice, grenadine, and red wine. Also add fresh bay leaves, sage, and chopped shallots.
2) Scour the skin of duck breast.
3) Sprinkle with black pepper and salt.
4) Drain excess fat from duck.
5) Put duck in oven for about 10 minutes.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1
pomegranate juice
duck breast
grenadine
red wine
bay leaves
sage
chopped shallots
black pepper and salt
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