dinner

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

Name: Pan-Seared Duck Breast with Cherry-Port Reduction and Wild Rice Pilaf
Ingredients: 12-16 oz (340-450 g) 2 (6-8 oz / 170-225 g each) Moulard duck breasts, skin-on, scored in a crosshatch pattern; 1 tbsp (15 ml) 1 tbsp olive oil; 1 cup (170 g) 1 cup wild rice blend; 2 cups (473 ml) 2 cups low-sodium chicken broth; 1/2 cup (120 ml) 1/2 cup (120 ml) dry red wine (like Pinot Noir or Merlot); 1/4 cup (60 ml) 1/4 cup (60 ml) port wine; 1/4 cup (35 g) 1/4 cup (35 g) dried cherries, roughly chopped; 1 medium (40 g) 1 shallot, finely minced; 1 sprig 1 sprig fresh thyme; 1 tsp (5 g) 1 tsp Dijon mustard; 1 tsp (5 ml) 1 tsp balsamic vinegar; to taste Flaky sea salt, for finishing; to taste Freshly ground black pepper, for finishing; 1 tbsp Fresh parsley, chopped, for garnish

Nutrition

727

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(14)

2 (6-8 oz / 170-225 g each) Moulard duck breasts, skin-on, scored in a crosshatch pattern12-16 oz (340-450 g)

1 tbsp olive oil1 tbsp (15 ml)

1 cup wild rice blend1 cup (170 g)

2 cups low-sodium chicken broth2 cups (473 ml)

1/2 cup (120 ml) dry red wine (like Pinot Noir or Merlot)1/2 cup (120 ml)

1/4 cup (60 ml) port wine1/4 cup (60 ml)

1/4 cup (35 g) dried cherries, roughly chopped1/4 cup (35 g)

1 shallot, finely minced1 medium (40 g)

1 sprig fresh thyme1 sprig

1 tsp Dijon mustard1 tsp (5 g)

1 tsp balsamic vinegar1 tsp (5 ml)

Flaky sea salt, for finishingto taste

Freshly ground black pepper, for finishingto taste

Fresh parsley, chopped, for garnish1 tbsp

Instructions

Prep the Duck: Pat the duck breasts thoroughly dry with paper towels. Using a sharp knife, score the duck skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously on all sides with salt and pepper.

Cook the Wild Rice: Rinse the wild rice blend under cold water. In a medium saucepan, combine the rinsed rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-55 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Render the Duck Fat: Place the duck breasts, skin-side down, in a cold, dry, oven-safe skillet. Turn the heat to medium-low. Let the fat render slowly and the skin become crisp and golden brown, about 8-12 minutes. You'll hear it begin to sizzle and smell the rich aroma. Pour off the rendered duck fat into a heatproof bowl as it accumulates (save this liquid gold for roasting potatoes later!). Once the skin is deeply golden and crackles when tapped, flip the breasts and sear the meat side for 1-2 minutes.

Finish the Duck: Transfer the skillet to a preheated oven at 400 deg F (200 deg C). Roast for 5-8 minutes for medium-rare (internal temperature of 130-135 deg F / 54-57 deg C), or longer for your desired doneness. Remove the duck from the skillet and let it rest on a cutting board, skin-side up, for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender, moist result.

Make the Cherry-Port Reduction: 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 by pouring in the red wine and port, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half, about 3-5 minutes. Stir in the chopped dried cherries and the thyme sprig. Let simmer for another 2 minutes until the sauce has thickened slightly. Remove the thyme sprig. Stir in the Dijon mustard and balsamic vinegar. Season with salt and pepper to taste.

Assemble and Serve: Slice the rested duck breasts thinly against the grain. Spoon the wild rice pilaf onto serving plates. Arrange the sliced duck breast over the rice. Drizzle generously with the cherry-port reduction. Garnish with flaky sea salt, freshly ground black pepper, and chopped fresh parsley.