Roast Duck Breasts With Pomegranate-Chile Sauce

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

1. 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 until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD:
2. Cover and chill. Rewarm over low heat before using.
3. Preheat oven to 400u0b0F. 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. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
4. Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
5. **

sugar, water, pomegranate juice, lowsalt, california chiles, adobo sauce, balsamic vinegar, ground cumin, kosher salt, breast, kosher salt, ground coriander, pomegranate seeds

Taken from www.epicurious.com/recipes/food/views/roast-duck-breasts-with-pomegranate-chile-sauce-356341 (may not work)