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

Taylor HillmanCalifornia 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

Fig and Lemon Ice Cream

For this and many more of these recipes visit:

Watch Albert’s Cooking Show: or stream it on Roku, Amazon Fire, Google TV and apple TV

Follow Albert on:
Facebook, LinkedIn: Albert J. Hernandez the Untamed Chef
IG: untamedchef777