2 cups wild rice, cooked according to the package directions and kept warm
For the glaze & sauce:
2 cups chicken stock
2/3 cup pomegranate molasses
2⁄3 cup red wine vinegar
1⁄4 cup honey
For the duck:
2 tsp. canola or vegetable oil
4 boneless, skin-on duck breasts, about 7 oz. each
Kosher salt and freshly ground black pepper, to taste
1 Tbs. unsalted butter
1⁄2 cup fresh parsley leaves, for garnish
1⁄2 cup pomegranate seeds, for garnish
For the glaze & sauce:
Bring the chicken stock to a simmer over high heat, reduce to about one-quarter cup and turn off the heat. In a small saucepan over high heat, combine the pomegranate molasses and vinegar. Bring to a boil, then reduce to a simmer and stir in the honey. Simmer 10 to 15 minutes, or until the mixture has reduced by half. Transfer half of the glaze to the saucepan with the chicken stock, and stir to combine. Keep warm.
For the duck:
Preheat the oven to 350°F.
Heat the oil in a large ovenproof skillet over medium-high heat. Use a knife to lightly score the skin on the duck breasts in a crosshatch pattern without cutting all the way through the skin. Season both sides of the duck generously with salt and pepper. Place the duck skin side down in the hot skillet. (You may need to use two pans or do this in batches.)
Cook six to eight minutes, or until the skin is crisp. Turn the duck over, transfer the pan to the oven, and cook until desired doneness; an instant-read thermometer inserted in the thickest part should read 130°F for medium-rare after 10 to 15 minutes.
Transfer the duck breasts to a plate, and brush them with the reserved one-third cup glaze. Tent the duck loosely with aluminum foil, and let it rest 10 minutes.
Return the sauce to medium-low heat. Add the butter and stir to combine. Cook three to five minutes, or until the sauce coats the back of a spoon. Season to taste with salt and pepper. Slice the duck and place it on top of the rice; drizzle the sauce over all and garnish with the fresh parsley leaves and the pomegranate seeds.
