Magret of Duck à la Mode de Provence

Step 1

In a saucepan, place the chicken broth and reduce the liquid over low heat until it's halved

Remove from heat and add pomegranate seeds

Allow to rest for five minutes

Make parallel and superficial cuts on the duck breast skin

Step 2

Season the duck with salt and thyme, then fry in a non-stick skillet over low heat

First, cook the side with the skin for six minutes

Then, cook the other side of the duck breast for five more minutes, allowing it to sear in its own fat

Step 3

Remove from heat and place on a large platter for ten minutes

Cut green beans and remove pods

In the skillet, warm butter

Add rosemary and garlic and sauté until fragrant

Add green beans and sauté

Remove the fruit and reserve

Step 4

Add chicken broth to the skillet and simmer for about five minutes

To serve, cut off sides of each breast and then slice

Alternate layers with green beans and drizzle with sauce

Serve individually or in a large platter.