Duck Breast with Wild Rice and Dried Cherry Pilaf
A flavorful, crispy yet succulent way of cooking duck, which tends to get dry if overcooked. Unusually light and moist with the wild rice-dried cherry side as a perfect accompaniment. The wild rice may be eaten chilled as a salad the next day.
Use a sharp knife to score the skin on each duck breast, but take great care not to cut through to the meat.
Use a small bowl to mix the garlic, lime juice and zest, brown sugar, and the salt and pepper. Paint the surface of each breast with the mixture and marinate for at least one hour.
Place the duck breasts, skin side up, under a hot broiler for about four minutes. Watch carefully for flare-ups. Turn and continue cooking for about three minutes, or until the breast is still pink in the center.
To serve, slice the individual duck breasts and "fan" them out on the plate.
Wild Rice-Dried Cherry Pilaf
2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped fine
1 cup wild rice
3 cups chicken stock
1/2 cup long grain white rice
1/2 cup dried cherries
1 tablespoon molasses
sea salt and freshly ground black pepper
Use a covered pot to heat the olive oil over medium heat. Sauté the onion until translucent, then add the wild rice and chicken broth. Bring the mixture to a boil, then reduce the heat.
Cover and permit it to simmer for about 25 minutes.
Add the white rice, the dried cherries, and the molasses. Cover again and cook until tender. This should take about 20 minutes. Season to taste and serve hot.