Pan-Seared Duck Breast with Pomegranate-Balsamic Glaze & Roasted Root Vegetable Hash

Ingredients

• 4 pieces duck breasts (skin-on), about 6 oz each, room temperature
• 2 medium parsnips, cut into 1/2-inch cubes
• 2 large carrots, cut into 1/2-inch cubes
• 1 1/2 cups brussels sprouts, halved
• 3/4 cup pomegranate juice, fresh or unsweetened
• 3 tablespoons balsamic vinegar, aged quality
• 1 tablespoon honey, raw
• 3 tablespoons ghee, divided
• 1/2 cup walnut pieces, toasted
• 4 cloves garlic cloves, minced
• 4 sprigs fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup pomegranate arils, for garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss parsnips, carrots, and Brussels sprouts with 1 1/2 tablespoons ghee, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and caramelized.

2. 2

   While vegetables roast, make the glaze: In a small saucepan, combine pomegranate juice, balsamic vinegar, and honey. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer for 8-10 minutes until reduced by half and syrupy. Set aside.