I decided to use another bottle of my graciously gifted POM juice to try one of the recipes from their website. Since I'm not fancy and don't tend to make pan-seared duck breast at home, I opted to use it in a reduction for steaks instead. For more information about making reductions, check out this instructional video.

Pomegranate and Red-Wine Reduction

• 2/3 cup POM Wonderful 100% Pomegranate Juice
• 3 cloves minced garlic, or 1 1/2 teaspoons pre-minced garlic
• 2-3 tablespoons olive or vegetable oil
• 1/4 cup dry red wine
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 teaspoon crushed dried basil
• 1/2 teaspoon crushed dried thyme
• 2 teaspoons molasses
• 1/2 teaspoon salt

Heat oil over medium in a sauce pan and combine all ingredients. Bring to a boil, then reduce to low and simmer for 5 minutes and set aside. Cook your steaks on your preferred method, and then pour it on.

Unfortunately, I overcooked the steaks like it was my job. We both like mid-rare meat and the first time I checked them, they were practically blue inside. I let them broil (in a cast iron skillet) for about another 2 minutes, and they ended up well done. Go figure. At least it made for a pretty picture! Plus, it only calls for 1/4 cup of wine, which means you have a hefty size chef's bttle left over for yourself. If your mister/missus doesn't drink red wine, even bigger bonus.

My steaks: not my best work.
The reduction: absolutely aces. We decided to seal up the leftovers and use them on chicken later this week, which we'll probably be enjoying in some of the kick-ass looking low-carb garlic & herb tortillas I picked up at Jungle Jim's last night.