Roast Duck Breasts With Pomegranate-Chile Sauce Recipe

Name: Roast Duck Breasts With Pomegranate-Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sugar; 1/2 cup water; 2 cups refrigerated pomegranate juice (such as Pom); 2 cups low-salt chicken broth; 4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces; 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**; 1 1/2 teaspoons balsamic vinegar; 1/8 teaspoon ground cumin (not toasted); Coarse kosher salt; 8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast; Coarse kosher salt; Ground coriander; Fresh pomegranate seeds

Servings: persons

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

1
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. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD:
2
Cover and chill. Rewarm over low heat before using.
3
Preheat oven to 400u00b0F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
4
Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
5
**

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup sugar, 1/2 cup water, 2 cups refrigerated pomegranate juice (such as Pom), 2 cups low-salt chicken broth, and more.

Yes, Roast Duck Breasts With Pomegranate-Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Duck Breasts With Pomegranate-Chile Sauce

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