Name: Roast Duck Breasts with Pomegranate-Chile Sauce
Yield: Makes 8 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

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Roast Duck Breasts with Pomegranate-Chile SaucePatricia Heal

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.

Recipe notes

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