Roast Duck Breasts with Pomegranate-Chile Sauce Recipe | Epicurious

Name: Roast Duck Breasts with Pomegranate-Chile Sauce Recipe | Epicurious
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; Ground coriander; Fresh pomegranate seeds

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Pomegranate (originally from the Middle East) brings sweetness; chiles (from Mexico) bring heat. This can be made with chicken breasts instead, but be sure to roast them until cooked through.

Keywords

chicken breast
duck
chipotle
pomegranate
main
dinner
nut free
gluten free
dairy free
easy
roast
blender
winter
bon appétit

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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
Ground coriander
Fresh pomegranate seeds