Pomegranate Hoisin Glazed Duck with Parmesan Rice

      

Marinade (12-24 hours)

1/4 c pomegranate juice

1/4 c itialian dressing

2 tbsp honey

1 ts red pepper flakes

1/2 c pomegranate juice

1/4 c hoisin sauce 

2 tbsp honey

1 ts garlic, minced

1 tbsp soy sauce

1/2 c chicken stock

1/4 ts s+p

1 ts sesame oil

1 lb carrots, cut smaller

1 onion, chopped

Sesame seeds

Green onions

Method:

Set your crock pot to low

Add duck to the bottom

Cover with pomegranate juice, chicken stock, garlic, soy sauce, s+p, sesame oil, and honey 

Add onions and carrots over top

Cover and cook 4-6 hours

Take out duck and shred

Put back into crockpot and turn to warm

Make rice while that simmers

4 tbsp butter

2 ts garlic

1 c rice

1 c water

1 c milk

1/2 c fresh grated parm 

1/2 ts pepper 

1/2 ts salt

Method:

Melt butter over medium heat, add garlic, add rice and stir constantly for about 30 seconds

Add water, milk and salt 

Bring to a boil

Reduce heat and cover

Cook 20 minutes

Grate cheese

Once rice is done, add cheese and pepper 

Put rice into bowl, cover with duck and veggies, add a little sauce, add some sesame seeds and chopped green onions.