- 8
Ingredients
- Sauce:
- 8 SERVINGS
- 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
Preparation
Step 1
For 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 California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes.
Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes.
Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper.
DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
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.