Roasted Duck Breasts with Pomegranate-Chile Sauce
- 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.
- Website link
- Website address: https://www.bonappetit.com/recipe/roast-duck-breasts-with-pomegranate-chile-sauce
Recipe courtesy of Selma Brown Morrow, via www.bonappetit.com. Photo courtesy of www.marxfood.com.