Pan Seared Roast Duck Breasts with Green Peppercorn Sauce
Wild Rice with Pine Nuts
Crisp Steamed French Cut Green Beans
2006 Beringer Knights Valley Cabernet
This dark ruby/purple tinged cabernet exhibits aromas of sweet black cherry & cassis fruit, chocolate, earth and subtle smoky oak. It’s medium to full body has a seductive round silky texture and pairs well with the duck and wild rice dish.
Almond Praline Shell
Drizzled Chocolate Sauce
Pre heat oven to 400′ F.
With sharp knife, cut the flesh side of the duck breas
in a shallow cross hatch pattern.
Season with salt and pepper.
Place in large skillet over medium high heat until the pan begins to smoke and sear the duck, fat side down, 2 minutes.
Pour off the grease and place the pan in the ovenuntil the duck is medium-rare, 10 – 12 minutes.
Remove from the pan and pour off the grease.
The duck breasts will retain their heat while you prepare the sauce.
Green Peppercorn Sauce
1/4 cup port
1/4 cup red wine
1 T green peppercorns
1 cup veal stock
1 T butter
Kosher or sea salt and freshly ground pepper
Place the pan the duck was roasted in
over high heat and add the port and wine
to the duck juices (be careful – they may ignite.)
Add the peppercorns and any juices that have accumulated around
the cooked duck breasts and scrape the bottom of the pan, bringing up the browned bits,
incorporating them into the juices.
then add the veal stock and boil gently 5 to 6 minutes.Swirl in the butter and season with salt and pepper.
put plates in the oven after the duck has been
removed and heat has been turned off.)
Wild Rice with Pine Nuts
Wild rice has a nut-like flavor; the sauted pine nuts emphasize this and add a bit more crunch. the combination is especially delicious with any chicken or duck dish.
Order of preparation:
Cook wild rice. While rice is cooking saute the pine
nuts, leeks and scallions.
For the rice:
1/2 cup wild rice; 1/4 t salt 2 1/2 cups water.
Place the rice, water and salt in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the rice is tender, 45 -55 minutes. Drain
1 Tablespoon butter 1 to 2 tablespoons Chicken stock
2 heaping tablespoons pine nuts 1/4 cup finely diced leeks (white parts only)
1/4 cup finely diced scallions (white part only) Kosher salt & freshly ground pepper
In a medium saute pan over medium heat, melt butter and saute the pine nuts 1 minute. Add the leeks and scallions and saute 1 minute, until slightly softened.Add the rice and heat through. Add stock, if needed, to moisten. Season to taste with salt and pepper.