Roasted Rohan Duck Breast and Confit'd Thigh Recipe

Season the Duck

Pat the duck breasts and thighs dry with paper towels. Season both sides generously with salt and black pepper.

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.

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.

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.

Glaze the Duck

Brush the glaze over the seared duck breasts and thighs before serving.

Sauté the Vegetables

In a pot, heat olive oil over medium heat. Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

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.