Roasted Rohan Duck Breast And Confit'd Thigh Recipe
with Navel Orange Pomegranate Miso Glaze and Wild Rice Pilaf
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Ingredients
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Duck Preparation
Glaze
Wild Rice Pilaf
Method
Duck Preparation
- 1
Season the Duck
Pat the duck breasts and thighs dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Confit the Thighs
In a pot, melt duck fat over low heat. Add the seasoned duck thighs, ensuring they are submerged. Cook gently for 2-3 hours until tender. Remove and let cool in the fat.
- 3
Sear the Breasts
In a skillet over medium-high heat, place the duck breasts skin-side down. Sear until the skin is crispy, about 6-8 minutes. Flip and cook for an additional 3-4 minutes. Remove and let rest.
Glaze
- 4
Prepare the Glaze
In a saucepan, combine the juice and zest of the navel oranges, pomegranate juice, miso paste, honey, and soy sauce. Bring to a simmer over medium heat and reduce for about 10-15 minutes until thickened.
- 5
Glaze the Duck
Brush the glaze over the seared duck breasts and thighs before serving.
Wild Rice Pilaf
- 6
- 7
Cook the Rice
Add the wild rice to the pot with the sautéed vegetables. Pour in the chicken broth, and season with salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes until the rice is tender.
