Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto

Name: Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps ancho chile powder; 473 milliliters arborio rice; 4 whole black peppercorns; 1 liters chicken stock reduced to 2 cups; 1 liters chicken stock; 2 clementines, quartered and sliced 1/4-inch thick; 237 milliliters wild rice, cooked; 1 Muscovy whole duck breast, approximately 2 pounds; 2 cloves garlic, finely chopped; 355 milliliters granulated sugar; 1 Tbsp freshly grated horseradish; 2 Tbsps olive oil; 1 medium onion, finely chopped; 710 milliliters orange juice; 59 milliliters freshly grated Parmesan cheese; 237 milliliters rice wine vinegar; 4 servings Salt and freshly ground pepper; 710 milliliters tangerine juice; 2 Tbsps fresh thyme butter, procedure follows; 2 tomatillos, quartered and sliced 1/4-inch thick; 59 milliliters water

Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto

Pan Roasted Muscovy Duck Breast with

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Oven

Frying Pan

Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.

Equipment you will use

Oven

Frying Pan

Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.

Ingredients you will need

Clementine

Tomatillos

Wild Rice

Sauce

Whole Duck

Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.

Ingredients you will need

Rice Vinegar

Caramel Color

Sugar

Equipment you will use

Sauce Pan

Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick.

Ingredients you will need

Black Peppercorns

Tangerine Juice

Orange

Sugar

Water

Equipment you will use

Sauce Pan

Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes.

Ingredients you will need

Clementine

Sugar

Water

Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.

Ingredients you will need

Chicken Stock

Tomatillos

Add in the sugar-rice wine vinegar mixture.

Ingredients you will need

Rice Vinegar

Sugar

Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.

Ingredients you will need

Ancho Chili Powder

Salt And Pepper

Horseradish

Sauce

Equipment you will use

Whisk

Heat the olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onions and garlic and cook until soft.

Ingredients you will need

Garlic

Onion

Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.

Ingredients you will need

Cooked Wild Rice

Parmesan

Salt And Pepper

Arborrio Rice

Butter

Stock

Thyme

*Fresh thyme butter.

Ingredients you will need

Fresh Thyme

Butter

Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

Ingredients you will need

Fresh Thyme

Butter

Salt