2 cups rice
1 clove garlic
2 green onion
3 cups water
tsp olive oil
tbsp curry powder
2 duck breasts
1/2 jar Blackberry jam
Cook rice until almost cooked. Add curry powder and remove from heat allow to cool. Rinse rice and set aside.
Slice green onions and remove pods from pomegranate.
Slice cucumbers into 1cm cubes and sprinkle with salt.
Cook duck for 1 hour after which spread jam onto skin every 15 minutes for remaining 45 minutes.
Once cooked assemble according to picture. Use any green leaf for presentation.