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Roast Duck Breasts With Pomegranate-Chile Sauce

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Roast Duck Breasts With Pomegranate-Chile Sauce

Ingredients

  • 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
  • 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
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