Wild Rice Crusted Duck Breasts

  • serves 4
Christine Cushing
Christine Cushing

A crunchy wild rice crust is the perfect complement to these juicy duck breasts. The rice should be well drained and squeezed so that there is no excess moisture in the crust. To cook the wild rice, rinse it under cold running water and bring to a boil in lots of salted water on medium heat for about 50 minutes to 1 hour or until tender.

2 Ratings
Directions for: Wild Rice Crusted Duck Breasts

Ingredients

Wild Rice Crusted Duck Breasts

1 cup cooked wild rice

1 Tbsp chopped fresh thyme

coarse salt

freshly cracked black pepper

4 large boneless duck breasts

½ cup all purpose flour

1 egg, beaten

1 Tbsp olive oil

Wild Blueberry Sauce

1 Tbsp unsalted butter

½ onion, chopped

1 cup port wine

grated zest of 1 lemon

juice of one lemon

1 Tbsp apple jelly

1 cup fresh wild blueberries

1 Tbsp fresh thyme leaves

To Assemble

Directions

Wild Rice Crusted Duck Breasts

1. Mix the rice, thyme, salt and lots of pepper with a metal spoon. Set aside.

2. Trim excess fat from duck breasts and score the skin side. When scoring, cut only into the layer of fat ensuring that the knife does not cut as deep as the meat part of the duck breast.

3. Season both sides of the duck breasts with salt and pepper.

4. Dredge the fat side in the flour, then the egg. Pat 1/4 of the rice mixture onto the flesh side of each breast. Repeat with the remaining breasts.

5. Heat the oil in a heavy-bottomed 12-inch nonstick skillet. Place breasts, crusted flesh-side down, in the skillet and cook over medium high heat until crisp, about 4 minutes.

6. Turn the breasts and continue cooking for about 5 minutes (pouring off fat periodically) until fat is rendered and breasts are medium rare or to the temperature cooked to your doneness.

7. Let rest for 5 minutes.

Wild Blueberry Sauce

1. Melt the butter in a medium saucepan over medium-low heat and add the onion. Cook for 5 minutes, until softened.

2. Add the port, lemon zest and juice, and reduce by half. Stir in the jelly and half the blueberries and puree the mixture in a blender.

3. Pass through a sieve and return to a clean saucepan. Add the remaining blueberries and the thyme. Heat through.

To Assemble

1. Serve the duck with the wild blueberry sauce, garnished with the thyme sprigs.

See more: Fry, Game, Poultry, Main, Duck, North American, Rice/Grain


http://www.foodnetwork.ca/recipe/wild-rice-crusted-duck-breasts/3098/

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