Spice-Crusted Duck Breast With POM-Infused Duck Jus

Duck breast:

• 6 Moulard duck breasts
• ¼ cup coriander seed
• ¼ cup fennel seed
• 2 tablespoons cumin seed
• 2 tablespoons whole white peppercorns
• 6 whole cloves
• All-purpose flour (for dusting)
• 3 teaspoons vegetable oil

Natural duck jus:

• 1 lb. duck bones
• 1 yellow onion, rough chop
• ½ carrot, rough chop
• ½ stalk celery, rough chop
• 2 cloves garlic, smashed
• 1 sprig each, thyme and rosemary
• ¼ cup red wine
• 2 cups chicken stock

POM-infused duck jus:

• 2 cups POM Wonderful 100% Pomegranate Juice
• 1 cup POM Wonderful Pomegranate Arils
• 1 medium shallot, small dice
• Duck jus (recipe below)
• 1 teaspoon ground black pepper
• ½ teaspoon ground cardamom salt to taste
• 1 tablespoon chives, chopped

Green Beans:

• ½ lb. Haricot vert or tiny green beans 1 tablespoon reserved duck fat
• salt and pepper to taste
• 6 sprigs fresh chives, sliced on the bias for 1" batonettes
  

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