Duck Breasts with Pomegranate Glaze

Seasons both sides of the duck breasts with the salt. Place the food probe in the thickest part of the larger breast and place on a rimmed sheet pan, making sure no part of the probe is touching the sheet pan.

Place the sheet pan into the oven, attach the probe, and cook until the probe reaches the target temperature, about 20 minutes.

When the duck breast has reached the desired temperature, remove from the oven and disconnect the probe. Pat the breasts very dry with paper towels. With a sharp knife, score the duck skin of each breast in an even cross-hatch pattern, being careful to only slice through the skin and not all the way to the flesh.

Place the duck breasts skin-side down in a cold medium sauté pan, preferably cast iron. Turn the heat on to medium-high and cook, pressing the duck breasts flat into the skillet with a spatula, until the breasts are sizzling and the fat has started to render, 2 to 3 minutes. Turn the heat down to medium and cook until well browned, about 2 minutes. Flip the breasts and cook for 30 seconds on the second side. Remove the duck from the pan and set aside, covered, while you make the glaze.

Pour the duck fat out of the sauté pan into a heat-proof container and reserve. Add the chicken stock, pomegranate juice, molasses, and thyme sprigs to the pan and place over high heat. Bring to a boil and continue to cook over high heat until the sauce is thick, sticky, and has reduced to 3 tablespoons, about 12 minutes. Remove from the heat and remove the thyme sprigs. Whisk in 1 teaspoon of reserved duck fat. Transfer the remaining duck fat to an airtight storage container and save for another use, such as fries or roasted potatoes.

Slice the duck breasts and serve with the pomegranate glaze.