Ingredients :
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
Rice
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.
