How To Make Duck Breast with Pomegranate Glaze & Wild Rice - Best Recipe | Charleston Magazine
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Ingredients
- 2 cups wild rice, cooked according to the package directions and kept warm
- 2 cups chicken stock
- 2/3 cup pomegranate molasses
- 2⁄3 cup red wine vinegar
- 1⁄4 cup honey
- 2 tsp. canola or vegetable oil
- 4 boneless, skin-on duck breasts, about 7 oz. each
- Kosher salt
- freshly ground black pepper
- 1 Tbs. unsalted butter
- 1⁄2 cup fresh parsley leaves, for garnish
- 1⁄2 cup pomegranate seeds, for garnish
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