Roast Duck Breast with Pomegranate Chile Sauce

This recipe is pretty much the recipe from Bon Appétit, December 2009, by Selma Brown Morrow, as listed here:

Makes 2 servings

Pomegranate Sauce
Makes enough for at least 4 servings (possibly more).

1/3 c. granulated sugar
1/2 c. water
2 c. 100% pomegranate juice
2 c. chicken broth
4 large dried California chiles, stemmed, seeded, torn into 1-inch pieces
1 1/2 tsp. adobo sauce from canned chipotle chiles in adobo
1 1/2 tsp. balsamic vinegar
1/8 tsp. ground cumin (not toasted)

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 or food processor until smooth, about a minute. 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. Can be frozen.


1 lb. boneless duck breast, with skin
salt and pepper
ground coriander

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. Heat an overproof sauté pan over medium-high heat. Add duck, skin side down. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute.

Pour off fat - I reserve it in a jar that I keep in my refrigerator. It occasionally makes an appearance in dishes like kale cooked in duck fat.

Transfer sauté pan to oven. Roast duck until cooked to 125°F internal temperature for medium rare, about 10-15 minutes.
duck_breast.jpgTransfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over.

One use for leftover duck is Roasted duck, caramelized onion, garlic, rosemary, and goat cheese pizza.

I later made this with polenta. Just drain the fat from the sauté pan before putting the duck into the oven into a second sauté pan. Cook the polenta 2:30 to 3:00 per side in the rendered duck fat and serve with the pomegranate sauce. Delicious!