Difficulty: Easy - for beginners
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
For the Duck:
8, 5 to 6 ounce boneless duck breast halves, skin and fat trimmed to size of breast
Course kosher salt
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.
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.