Roast Duck Breasts with Pomegranate-Chile Sauce

Name: Roast Duck Breasts with Pomegranate-Chile Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: ⅓ cup sugar; ½ cup water; 2 cups refrigerated pomegranate juice (such as Pom); 2 cups low-salt chicken broth; 4 large dried California chiles; 1½ teaspoons adobo sauce; 1½ teaspoons balsamic vinegar; ⅛ teaspoon ground cumin; to taste Coarse kosher salt; 8 pieces boneless duck breast halves; to taste Coarse kosher salt; to taste Ground coriander; for garnish Fresh pomegranate seeds

Succulent duck breasts with crispy skin served with a complex sweet-spicy pomegranate sauce featuring California chiles and adobo, finished with fresh pomegranate seeds. The sauce balances sweet, tart and spicy flavors that perfectly complement the rich duck meat.

8 servings

53 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•⅓ cup sugar
•½ cup water
•2 cups refrigerated pomegranate juice (such as Pom)
•2 cups low-salt chicken broth
•4 large dried California chiles
•1½ teaspoons adobo sauce
•1½ teaspoons balsamic vinegar
•⅛ teaspoon ground cumin
•to taste Coarse kosher salt
•8 pieces boneless duck breast halves
•to taste Coarse kosher salt
•to taste Ground coriander
•for garnish Fresh pomegranate seeds

Cooking Instructions

1.
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.
35 min
2.
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.
13 min
3.
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.
5 min
4.
Available at some supermarkets and at specialty foods stores and Latin markets.
5.
** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

Roast Duck Breasts with Pomegranate-Chile Sauce

8 servings

53 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•⅓ cup sugar

•½ cup water

•2 cups refrigerated pomegranate juice (such as Pom)

•2 cups low-salt chicken broth

•4 large dried California chiles

•1½ teaspoons adobo sauce

•1½ teaspoons balsamic vinegar

•⅛ teaspoon ground cumin

•to taste Coarse kosher salt

•8 pieces boneless duck breast halves

•to taste Coarse kosher salt

•to taste Ground coriander

•for garnish Fresh pomegranate seeds

Cooking Instructions

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.

35 min

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.

13 min

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.

5 min

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.