Roasted Rohan Duck Breast And Confit'd Thigh Recipe
Recipe information
Make Roasted Rohan Duck Breast And Confit'd Thigh in just 2h . with Navel Orange Pomegranate Miso Glaze and Wild Rice Pilaf
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Ingredients
Duck Preparation
Glaze
Wild Rice Pilaf
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. 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.
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.
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