Cured And Smoked Moularde Duck Breast Recipe
Walnut Oil Wild Rice Fritter, Roasted Root Vegetables, Blood Orange Gastrique
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Ingredients
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Duck Breast
Walnut Oil Wild Rice Fritter
Roasted Root Vegetables
Blood Orange Gastrique
Method
Preparation of Duck Breast
- 1
Curing the Duck
Sprinkle the Moularde duck breasts with sea salt, black pepper, smoked paprika, and cured duck seasoning. Cover with plastic wrap and refrigerate for at least 24 hours.
- 2
Smoking the Duck
After curing, remove the duck from the refrigerator, rinse off the seasoning, and pat dry. Smoke the duck breasts at 225°F (107°C) for about 1.5 hours or until the internal temperature reaches 135°F (57°C).
Preparation of Wild Rice Fritter
- 3
Cooking Wild Rice
In a pot, bring 3 cups of water to a boil. Add the wild rice, reduce heat, cover, and simmer for about 45 minutes or until tender. Drain and allow to cool.
- 4
Making the Fritter Batter
In a mixing bowl, combine cooled wild rice, walnut oil, flour, eggs, chopped herbs, salt, and pepper. Mix until well combined.
- 5
Preparation of Roasted Root Vegetables
- 6
Roasting Vegetables
Preheat the oven to 400°F (200°C). Chop carrots, parsnips, and beets into uniform pieces. Toss with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes or until tender.
Preparation of Blood Orange Gastrique
- 7
Making Gastrique
In a saucepan, combine blood orange juice, sugar, and red wine vinegar. Bring to a simmer over medium heat and cook until reduced by half, about 10-15 minutes. Allow to cool slightly before serving.
