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’s what you’ll need:
1 T 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: Roasted Duck Breast with a Pomegranate Molasses Au Jus
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