Roasted Duck Breasts with Pomegranate-Chile Sauce

Roasted Duck Breasts with Pomegranate-Chile Sauce
Recipe Date:
September 13, 2012
Serving Size:
Cook Time:
Imperial (US)
  • 1/3 cup sugar
  • 1/2 cup water
  • 2 cups pomegranate juice (refrigerated)
  • 2 cups chicken broth, low sodium
  • 4 california chiles, dried, stemmed and seeded, and torn into 1-inch pieces
  • 1 1/2 tsps adobo sauce (from canned chipolte chiles in adobo)
  • 1 1/2 tsps balsamic vinegar
  • 1/8 tsp ground cumin (not toasted)
  • coarse kosher salt, to taste
  • 8 boneless duck breasts (5-6 oz ea.), skin and fat trimmed to the size of each breast
  • ground coriander, to taste
  • fresh pomegranate seeds

Tasting notes: The pomegranate sauce highlights the cranberry and cherry in the Pinot and the richness of the duck breast complements the earthy elements in the wine. A decadent and spicy partner for Pinot Noir.

Serena's tips: You can substitute chicken or pork for the duck breasts. For time management, you can also make the sauce up to a week beforehand.


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Recipe courtesy of Selma Brown Morrow, via Photo courtesy of