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Roast Duck Breasts With Pomegranate-Chile Sauce

Nutrition per serving    (USDA % daily values)
CAL
105
FAT
6%
CHOL
7%
SOD
4%

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Ingredients for 8 servings

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

Ground coriander

Fresh pomegranate seeds

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