Photo: Lily Banse
Roast Duck Breasts with Pomegranate-Chile Sauce
13 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
642
Calories
52g
Protein
34g
Fat
31g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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,* 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes