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
  • Coarse kosher salt, to taste
  • Ground coriander, to taste
  • Fresh pomegranate seeds

Pairing 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.

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.

Recipe link  

Recipe courtesy of Selma Brown Morrow, via Photo courtesy of