Roast Duck Breasts with Pomegranate-Chile Sauce

(14) Course Main Dishes

Ingredients in this Recipe

1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
1 1/2 teaspoons balsamic vinegar
1/2 cup water
1/3 cup sugar
1/8 teaspoon ground cumin (not toasted)
2 cups low salt chicken broth
2 cups refrigerated pomegranate juice (such as Pom)
8 5 to 6 ounce boneless duck breast halves, skin and fat trimmed to size of breast
Coarse kosher salt
Fresh pomegranate seeds
Ground coriander

See Full Recipe at Epicurious