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

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

Instructions

1
Preheat oven to 400 degrees F.
Equipment you will use
OvenOven
2
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 PepperSalt And Pepper
Whole DuckWhole Duck
Equipment you will use
OvenOven
Frying PanFrying Pan
3
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
OvenOven
Frying PanFrying Pan
4
Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
Ingredients you will need
ClementineClementine
TomatillosTomatillos
Wild RiceWild Rice
SauceSauce
Whole DuckWhole Duck
5
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 VinegarRice Vinegar
Caramel ColorCaramel Color
SugarSugar
Equipment you will use
Sauce PanSauce Pan
6
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 PeppercornsBlack Peppercorns
Tangerine JuiceTangerine Juice
OrangeOrange
SugarSugar
WaterWater
Equipment you will use
Sauce PanSauce Pan
7
Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes.
Ingredients you will need
ClementineClementine
SugarSugar
WaterWater
8
Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
Ingredients you will need
Chicken StockChicken Stock
TomatillosTomatillos
9
Add in the sugar-rice wine vinegar mixture.
Ingredients you will need
Rice VinegarRice Vinegar
SugarSugar
10
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 PowderAncho Chili Powder
Salt And PepperSalt And Pepper
HorseradishHorseradish
SauceSauce
Equipment you will use
WhiskWhisk
11
Heat the olive oil in a medium saucepan over medium heat.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Sauce PanSauce Pan
12
Add the onions and garlic and cook until soft.
Ingredients you will need
GarlicGarlic
OnionOnion
13
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 RiceCooked Wild Rice
ParmesanParmesan
Salt And PepperSalt And Pepper
Arborrio RiceArborrio Rice
ButterButter
StockStock
ThymeThyme
14
*Fresh thyme butter.
Ingredients you will need
Fresh ThymeFresh Thyme
ButterButter
15
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 ThymeFresh Thyme
ButterButter
SaltSalt
Equipment you will use
Food ProcessorFood Processor
DifficultyExpert
Ready In3 hrs
Servings4
Health Score67
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