Seared Duck with Pomegranate Pumpkin Sauce

Source: BetterRecipes

This recipe is special enough for company. Roasted duck breast is served

 with a sauce of ground hazelnuts, pumpkin, and pomegranate juice.

1/2 pound hazelnuts
1 teaspoon salt
3 cups pomegranate juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup canned pumpkin
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
1 tablespoon butter
4 boneless duck breast halves with skin (about 1 1/2 pounds)
Pomegranate seeds and chives for garnish
Hot cooked rice

Preheat oven to 450 degrees F. Roast hazelnuts in a single layer on a baking sheet for 10 minutes. Rub skins off with a kitchen towel. Finely chop toasted hazelnuts in a food processor. Add salt, pomegranate juice, sugar, cinnamon, canned pumpkin, and saffron water. Blend to create a smooth sauce. Transfer sauce to a pot and simmer, uncovered, for 40 minutes over low heat. Stir occasionally. Mix one tablespoon of butter into the sauce. Meanwhile, score skin of duck breasts in crisscross pattern (do not cut through to meat). Sprinkle duck with salt and pepper. Heat heavy large ovenproof skillet over high heat. Add duck breasts, skin side down, to dry skillet. Reduce heat to medium and cook until skin is golden brown, about 7 minutes. Turn duck over, transfer skillet to oven and roast for 5 to 10 minutes until duck done (155 degrees F.). Transfer duck to cutting board; cover loosely with foil. Let stand 10 minutes. To serve, cut duck breasts crosswise into 1/2-inch-thick slices; serve over rice and top with Pomegranate Pumpkin Sauce. Garnish with pomegranate seeds and chives.

Notes:
Sauce can be made a day ahead of time and gently re-heated while duck is cooking

Number of servings: 4