Pairings:
Blood Orange Olive Oil, Garlic Olive Oil, Lemon Olive Oil, Persain Lime Olive Oil
Suggestions:
Apples (Drizzle) Baked Brie Baked Pears Beets Brownies (Batter Addition) Cakes (Drizzle) Caprese (Variation) Cheesecake Chickpea Salad Chia Pudding Chicken (Marinades) Cocktails Duck (Marinades) Filet / Steak Drizzle Fish (Marinades) Fresh Berries Fresh Fruit Fruit Salads Goat Cheese Toast Greek Yogurt Ice Cream
Lamb (Marinades) Leafy Greens Meatballs Mocktails Oatmeal Pears Pomegranate Seeds Pork Tenderloin (Marinades) Quinoa Salad Reduction Sauces Roasted Sweet Potatoes Salmon (glaze) Seltzers Spinach Salads Sweet Potatoes Vegetables (Roasted or Grilled) Watermelon Winter Greens
Recipes:
Pomegranate Balsamic Marinated Duck Breasts
A rich, elegant duck entrée featuring a sweet-tart pomegranate balsamic marinade that caramelizes beautifully when cooked. Perfect for holidays, date nights, or elevated dinner menus.
INGREDIENTS
2 duck breasts, skin on ¼ cup Pomegranate Balsamic Vinegar 2 Tbsp Garlic Olive Oil or Tuscan Herb Olive Oil 1 Tbsp honey 2 cloves garlic, minced 1 tsp fresh thyme (or ½ tsp dried) ½ tsp salt ¼ tsp black pepper
INSTRUCTIONS
1. Prepare the Marinade: In a small bowl, whisk together:
Pomegranate balsamic
Garlic or Tuscan Herb olive oil
Honey
Garlic
Thyme
Salt & pepper
2. Score the Duck Skin: Gently score the skin in a crosshatch pattern (do not cut into the meat). This helps the fat render properly.
3. Marinate: Place duck breasts in a shallow dish or bag. Pour marinade over top and refrigerate 1–4 hours.
4. Sear the Duck
- Heat a skillet on medium (no oil needed—duck has plenty of fat).
- Place breasts skin-side down for 6–8 minutes until golden and crisp.
- Flip and cook another 3–5 minutes, depending on preferred doneness.
5. Reduce Marinade (Optional but amazing): While duck rests, pour leftover marinade into the skillet. Simmer 2–3 minutes until syrupy.
6. Serve: Slice duck and drizzle with reduced pomegranate glaze.
ENJOY WITH:
Roasted Brussels sprouts Mashed potatoes Wild rice Pomegranate seeds for garnish
Pomegranate Balsamic Crostini with Whipped Goat Cheese
Crispy crostini topped with tangy whipped goat cheese, fresh herbs, and a rich pomegranate balsamic drizzle. Bright, festive, and perfect for gatherings.
INGREDIENTS
1 baguette, sliced 2–3 Tbsp Garlic, Lemon, or Tuscan Herb Olive Oil 4 oz goat cheese (or ricotta for milder flavor) 2 oz cream cheese (helps with smoothness) 2 Tbsp Pomegranate Balsamic Vinegar (plus extra for drizzling) Fresh thyme or basil Optional: honey, chopped pistachios, or pomegranate seeds
INSTRUCTIONS
1. Make the Crostini: Brush baguette slices with olive oil. Toast at 400°F for 5–7 minutes until crisp.
2. Whip the Cheese: In a bowl, mix together:
Goat cheese
Cream cheese
1–2 Tbsp pomegranate balsamic
Whip until smooth and creamy.
3. Assemble: Spread whipped goat cheese on each crostini. Drizzle lightly with pomegranate balsamic.
Top with:
Fresh herbs
(Optional) Honey
(Optional) Pistachios
(Optional) Pomegranate seeds
4. Serve Immediately
Pairs perfectly with wine, charcuterie, or holiday spreads.