Roast Duck Breasts with Pomegranate Chile Sauce (Epicurious)

Submitted by:
I have been looking for a recipe with Pomegranate since the grove starting growing them. This one was easy and oh, so very good. I halved the recipe and added less sugar.

Preparation time: 15
Cooking time: 20

Difficulty: Easy - for beginners
Serves: 8


For the Sauce:

1/3 cup sugar (I used less)
1/2 cup water
2 cups refrigerated Pom juice
4 large dried chilies torn into 1" pieces
1 1/2 tsp adobo sauce from canned chipotle chiles in adobo
1 1/2 tsp balsamic vinegar
1/8 tsp ground cumin
course salt

For the Duck:
8, 5 to 6 ounce boneless duck breast halves, skin and fat trimmed to size of breast
Course kosher salt
Ground coriander
Fresh pomegranate seeds


For the sauce:
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 chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Add adobo sauce, vinegar and cumin and heat on low. Season with salt and pepper.

For duck:
Preheat oven to 400F. 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 the skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off the fat. Transfer skillets to oven. Roast duck until cooked to medium rare, about 5 minutes.

Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal Arrange slices on plates spoon over sauce and sprinkle with pomegranate seeds.


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