Pan Roasted Duck Breast, Duck Dirty Rice, Cranberry Pecan Relish

Pan Roasted Duck Breast, Duck Dirty Rice, Cranberry Pecan Relish

For the "Dirty" Rice

½ c. Wild Rice Blend

¼ c. diced Celery

¼ c. diced Yellow Onion

¼ c. diced Green Bell Pepper

1 tsp. minced Garlic

4 Duck Leg Quarters, roasted, picked and diced

1-1/2 c Duck or Dark Chicken Stock, as needed

3 Green Onions, sliced

 Splash Worcestershire

Creole Seasoning, to taste

2 Tbsp. Unsalted Butter or Duck Fat

1 Bay Leaf

Place a Medium sized saucepot over medium high heat. Add the fat, then the garlic and onion. When the onion is translucent, add the celery, the green peppers, the rice and the bay leaf.

Stir over the flame for two minutes, and then add the duck meat and ¾ of the stock, bring to a simmer. Cook until rice is tender, adding more of the stock if necessary. Season with the Worcestershire and the Creole seasoning, finish with the green onion. Reserve.

For the Cranberry Relish

1 16 oz. pkg fresh Cranberries

8 oz. Orange Juice

½ c. Sugar

½ c. Orange Marmalade

1 tsp. Creole Mustard

1 Tbsp. fresh Sage, sliced thinly

½ c. chopped Pecans, lightly toasted

Place all ingredients except the pecans and sage  in a medium sized saucepan. Simmer until cranberries have "popped" and turned tender. Finish with the pecans and sage.

For the Duck Breasts

4 6-8 oz. Duck Breasts

2 Tbsp. Salad Oil or Duck Fat

Salt, Black Pepper

Remove silver skin from flesh side of the breasts, score the fat side in a diamond pattern. Place oil in a heavy bottomed skillet and sear the skin side, until much of the fat has rendered off and is brown and crisp. Turn the duck, cook for one minute more, than allow to rest for two minutes before slicing.

 Noon Cooking - January 13, 2012