The California Kitchen: Roasted Duck Breast with a Pomegranate Molasses Au Jus

Taylor Hillman California Kitchen, Features

In today’s California Kitchen, learn to cook amazing roasted duck breast with a pomegranate molasses au jus with The Untamed Chef, Albert J. Hernandez. Here is what you will need:

1 T Rosenthal olive ranch Basil Arbosana olive oil

2 Duck Breasts cut in half
Fresh Thyme
Fresh Rosemary
1 Cup Beef stock
1 Cup Pomegranate seeds
1 T Molasses

To get the cooking directions, listen to today’s California Kitchen from AgNet West.

The California Kitchen

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