Crispy Pan-Seared Duck Breast with Cherry-Port Sauce and Wild Rice Pilaf

Prepare the Wild Rice: Rinse the wild rice blend thoroughly under cold water. In a medium saucepan, combine the rinsed rice with 2 cups (480ml) of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has absorbed most of the water. Drain any excess water and set aside.

Score and Season the Duck: Pat the duck breast completely dry with paper towels. Score the skin in a diamond pattern, being careful not to cut into the meat. Season generously on both sides with kosher salt and freshly ground black pepper.

Render the Duck Fat: Place the duck breast skin-side down in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Let the fat slowly render out for 8-12 minutes, pouring off excess fat periodically into a heatproof bowl (save this liquid gold for roasting potatoes later!). The skin should become golden brown and crispy.

Sear the Duck: Once the skin is deeply golden and crackly, increase the heat to medium-high and sear the flesh side for 1-2 minutes until browned. Transfer the skillet to a preheated oven at 375°F (190°C).

Roast the Duck: Roast for 5-8 minutes for medium-rare (internal temperature of 130-135°F / 54-57°C), or longer to your desired doneness. Remove from the oven, transfer the duck breast to a cutting board, and let it rest, skin-side up, for at least 10 minutes before slicing.

Make the Cherry-Port Sauce: While the duck rests, pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium heat. Add the minced shallot and cook until softened and fragrant, about 2 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Let it simmer and reduce by half. Add the port wine, duck broth, dried cherries, and thyme sprig. Bring to a simmer and cook for 5-7 minutes, until slightly thickened and the cherries have plumped. Remove the thyme sprig. Stir in the tablespoon of butter until melted and the sauce is glossy. Season with salt and pepper to taste. Stir in the fresh lemon juice.

Assemble the Pilaf: While the sauce simmers, gently toss the cooked wild rice with the olive oil and chopped fresh parsley. Season with salt and pepper.

Plate and Serve: Slice the rested duck breast thinly against the grain. Spoon a generous portion of the wild rice pilaf onto each plate. Arrange the duck slices fanned over the rice. Spoon the warm cherry-port sauce over the duck. Garnish with a sprinkle of fresh parsley.