Local Duck & Really Wild Wild Rice Recipe
Sautéed local duck breast served over hand-harvested really wild rice with onion, celery, and herbs. Garnished with bread crumbs toasted with crispy duck skin, sesame seeds, and fennel.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Wild Rice
Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes until the rice is tender but still chewy. Drain any excess water and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and celery, and sauté until they are soft and translucent, about 5-7 minutes. Stir in the fresh herbs and cook for an additional 2 minutes. Mix in the cooked wild rice, and season with salt and black pepper to taste.
- 3
Cook the Duck Breast
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season the duck breasts with salt and black pepper. In the same skillet, add another tablespoon of olive oil and place the duck breasts skin-side down over medium heat. Cook for 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for another 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium rare. Remove from heat and let rest for a few minutes.
- 4
Prepare the Garnish
In a small skillet, cook the duck skin over medium heat until crispy, then remove and chop into small pieces. In the same skillet, toast the breadcrumbs until golden brown. Mix the crispy duck skin with the toasted breadcrumbs and add sesame seeds and fennel seeds.
- 5
Plate the Dish
Slice the duck breast and serve it over a bed of the wild rice mixture. Top with the crispy duck skin breadcrumb mixture and garnish with additional herbs if desired.