Duck breast has long been a classic of French cuisine, celebrated for its rosy tenderness and rich flavor. Over the years it has also become popular in Italian kitchens, where local chefs embrace it with Mediterranean pairings. This recipe adds a distinctly Tuscan twist: a sweet-and-savory reduction of pomegranate and Vinsanto, the region’s iconic dessert wine. The result is a dish that feels both elegant and comforting — a bridge between French refinement and Italian warmth.

Ingredients

• 1 whole duck breast (approx. 600 g, skin on)
• 1 pomegranate (100 ml juice, filtered + fresh seeds for garnish)
• 50 ml Vinsanto (30 ml for deglazing + 20 ml for the reduction)
• 1 tsp honey (chestnut or acacia)
• 1/2 tsp cornstarch (optional, for thickening)
• salt, black pepper

Directions

1. Pomegranate & Vinsanto reduction (10 min)
   In a small saucepan, combine 100 ml pomegranate juice, 20 ml Vinsanto and honey. Simmer on low heat for 6–7 minutes until syrupy.
   Whisk in cornstarch slurry for extra body.
2. Duck breast cooking (18–20 min + 5 min rest)
   Score the skin in a diamond pattern. Place the duck in a cold skillet, skin side down. Cook on medium heat for 10–12 min, rendering the fat and draining as needed, until the skin is golden and crisp. Flip and cook the flesh side for 6–7 min.
   Remove from heat at 51–52 °C internal temperature (for medium rare). Rest 5 min loosely covered with foil: the temperature will rise to 53–54 °C.
3. Deglazing the pan (1–2 min)
   Discard most of the rendered fat, leaving only the browned bits. Deglaze with 30 ml Vinsanto, scraping the pan, and reduce 1 min until syrupy.
4. Finish the sauce
   Pour the deglazed reduction into the pomegranate sauce. Mix for a perfect balance of tang, sweetness and savory depth.
5. Plating
   Serve with a warm potato purée using it as a base (flat or in a small mound).
   Slice the duck breast on the bias and arrange on top.
   Nap with the sauce and garnish with fresh pomegranate seeds and a crack of black pepper.