RST DUCK BREASTS W/POMEGRANATE CHILI SCE

By BobD

Ingredients

• Sauce:
• 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
• Duck:
• 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

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

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 skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, 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 sauce over. Sprinkle with pomegranate seeds.