Duck Breast Recipe
Served with wild rice cakes, brown butter miso butternut squash, cranberry with toasted pumpkin & sesame seeds
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Ingredients
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Ingredients for Duck Breast and Accompaniments
Method
Cooking Instructions
- 1
Prepare the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern and season both sides with salt and pepper. Place the duck breasts skin-side down in a cold skillet.
- 2
Cook the Duck Breast
Turn the heat to medium and cook the duck breasts for about 6-8 minutes, allowing the fat to render out and the skin to become crispy. Flip and cook for an additional 3-4 minutes until desired doneness. Remove and rest.
- 3
Prepare the Wild Rice Cakes
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of wild rice, reduce heat to low, cover, and simmer for about 45 minutes or until tender. Let cool, then shape into small cakes.
- 4
Cook the Wild Rice Cakes
In a skillet, heat a bit of oil over medium heat and cook the rice cakes until golden brown on both sides. Set aside.
- 5
Make Brown Butter Miso Butternut Squash
Peel and cube the butternut squash. In a pan, melt the brown butter and add the squash. Sauté until tender, then stir in the miso paste and cook for an additional 2-3 minutes.
- 6
Prepare the Cranberry Sauce
In a small saucepan, combine cranberries with a splash of water and cook over medium heat until they burst and form a sauce. Stir in toasted pumpkin and sesame seeds.
- 7
Plate the Dish
Slice the rested duck breast and serve alongside the wild rice cakes, brown butter miso butternut squash, and cranberry sauce.