Roast Duck Breasts with Pomegranate-Chile Sauce - Fiery Foods & Barbecue Central

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 New Mexican 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
• Ground coriander
• Fresh pomegranate seeds