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Shelburne

Come to Shelburne. Hike the Bruce Trail and its many fascinating side trails providing visitors with unparalleled opportunity to explore the Niagara Escarpment as it winds through the area. Mono Cliffs and Hockley Valley Provincial Parks both cover significant sections of the Escarpment and offer excellent hiking and educational opportunities. Camping is available a few miles to the east at Earl Rowe Provincial Park. The Pine River Fishing Area offers unparalleled opportunities for anglers. The Bruce Trail and provincial parks are open year round for casual hikes and serious day trips.

Pomegranate Duck

1 lb
1/2 tsp
2 tsp
1
1 c
1/4 c
1 tsp
2 tsp
boneless duck breast, skin removed
kosher salt
extra virgin olive oil
small shallot, finely chopped
pomegranate juice
reduced-sodium chicken broth
cornstarch
chopped fresh parsley

Preheat oven to 450°F. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley.