Pomegranate-Glazed Duck Breast

Pomegranate-Glazed Duck Breast

From: Benjamin Moore, Parallel 33 Restaurant, San Diego. This recipe is served with sage-accented kabocha squash, smoked yellow pepper coulis, sauteed spinach and roasted pears. Yield: 1 duck breast.

Pomegranate glaze (1 gallon):

4 cups honey

1 cup hoisin sauce

3 cups oyster sauce

2 cups soy sauce

5 cups water

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