Magaret Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the forbidden black rice under cold water. In a saucepan, combine 1 cup of black rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes until the rice is tender. Fluff with a fork and season with salt.

2. 2

   Grill the Duck Breast

   Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper. Heat a grill pan over medium-high heat. Place the duck breasts skin-side down and grill for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove from heat and let rest.

3. 3

   Grill the Rapini and Red Onion

   While the duck is resting, toss the rapini and sliced red onion in olive oil, salt, and pepper. Grill for about 4-5 minutes until tender and slightly charred.

4. 4

   Make the Blackberry Agrodolce

   In a small saucepan, combine blackberries, sugar, and red wine vinegar. Cook over medium heat until the blackberries break down and the mixture thickens slightly, about 5-7 minutes. Adjust sweetness to taste.

5. 5

   Plate the Dish

   Slice the duck breast and serve over a bed of forbidden black rice, topped with grilled rapini and red onion. Drizzle with blackberry agrodolce before serving.