Roast Duck Breasts with Pomegranate-Chile Sauce

Roast Duck Breasts with Pomegranate-Chile Sauce
Photo by Patricia Heal


  • Coarse kosher salt
  • 2 cups refrigerated pomegranate juice (such as Pom)
  • Fresh pomegranate seeds
  • 2 cups chicken stock or low-sodium chicken broth
  • 1/8 teaspoon ground cumin (not toasted)
  • 1 ½ teaspoons balsamic vinegar
  • Coarse kosher salt
  • + 6 more ingredients
    • 1 ½ teaspoons adobo sauce from canned chipotle chiles in adobo**
    • 8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
    • Ground coriander
    • ½ cup water
    • 1/3 cup sugar
    • 4 large dried California chiles*

Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remov...

View full recipe at Epicurious


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