Thyme crusted duck breast with pomegranate sauce with oven roasted potatoes and carrots

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It’s almost Christmas… Our favorite day of the year (after International Cheese day)! To get into the holiday spirit, we prepared a true feast. This duck breast, paired with a side dish of roasted potato and carrots, just screams Christmas eve. It was really hard eating this on an average week day you know..  But we did it all just so we could provide you with some holiday inspiration, just in case you don’t know what to serve to your guests yet. Just kidding, we wish we could feast like this every day!

This recipe requires a bit more time than our other recipes, but it is very easy regardless: perfect if you want to avoid the holiday time cooking stress!

You will need: 150 grams of duck breast per person (we used a large duck breast from Lidl for two people), 2-3 potatoes per person, 3-4 large carrots per person, 300 ml pomegranate juice, three tablespoons of soy sauce, 2 cloves of minced garlic, 4 cloves of whole (smoked) garlic, dried thyme, 250ml of creme fraiche, lemon juice and one spring onion or a bunch of chives

Roasted potatoes and carrots
Start by coating a large baking dish with olive oil and preheat the oven to 220 degrees. Cut your potatoes into wedges and peel your carrots. Divide your potatoes and carrots over the baking dish and toss to coat with the olive oil. Then, sprinkle on some oregano, salt and pepper to taste. Add in a couple of whole cloves of (smoked) garlic. This type of garlic adds a lovely smoky flavor, but normal garlic will do too – once it roasts, it becomes buttery soft and slightly sweet! Roast for 30 minutes or until golden brown, flipping the wedges once.

Pomegranate sauce
In a sauce pan, heat up some olive oil and add the minced garlic. Then, add in the pomegranate juice and bring to a boil. Add the soy sauce and season with pepper (no salt, since the soy sauce already adds saltiness). Let simmer until the sauce gradually thickens. If it is still too thin after a while, you can add a cornstarch slurry (a teaspoon of cornstarch and cold water) to thicken.

Thyme crusted duck breast
Take your duck breasts and scour the skin with a sharp knife, without cutting completely through the skin. Then, rub the skin with some (dried) thyme and season with salt and pepper. Heat up a frying pan on medium heat with a tiny bit of olive oil and lay the breast in, skin side down. After about 5 minutes, flip the breast over. If you like your meat medium rare, you can take it off the heat after another 5 minutes. If you like it a bit more cooked through, finish it off in the oven (220C) for another 5 minutes, depending on the thickness. Once done, let the meat rest for a few minutes before you cut it into slices.

Garlic creme fraiche (for with the potatoes)
Take your creme fraiche and add a large finely minced clove of garlic and a tablespoon of lemon juice. Also add in a finely chopped spring onion, or alternatively chopped chives. This creamy sauce goes lovely with the roast potatoes!

Although this recipe might seem lengthy, it is not as labor intensive as it seems! It’s the perfect way to make a lovely, wintery meal without breaking a sweat. We loved the juicy duck breast with the sweet but savory pomegranate sauce. We wish you all a lovely Christmas break and happy eating!


Cheese and Chinese


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