Roast Duck Breasts with Pomegranate-Chile Sauce
Roast Duck Breasts with Pomegranate-Chile Sauce is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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.
Preheat oven to 400°F.
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.
Available at some supermarkets and at specialty foods stores and Latin markets.
** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.