Ingredients

For the duck breasts:

• 3 to 4 pounds boneless duck breasts, skin-on
• 3/4 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 tablespoon chopped garlic
• Salt
• Olive oil

For the sauce:

• 3 ripe medium quinces
• 2 cups walnuts, lightly toasted (see Cook’s Note)
• 3 tablespoons olive oil
• 3 cups chopped onion
• 1 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 2 cups pure, unsweetened pomegranate juice
• 3 tablespoons pomegranate molasses
• 1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased
• 3/4 cup chopped pitted dates
• About 2 teaspoons fresh lemon juice

• Accompaniment: freshly cooked rice

• Optional garnish: fresh pomegranate seeds

Description

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