|Duck Breast with Maple Pecan Sauce
"Duck Breast with Maple Pecan Sauce over Rice Pilaf. Butternut squash, as always is an excellent compliment to this entree."
Duck Breast & Sauce
Peking or Muscovy Duck Breasts
1 cup water
1/4 cup Maple Syrup
Corn Starch Slurry (equal parts cornstarch and cold water)
1/2 large while onion, diced small
2 cups rice
butter, 1/2 cup
4 cups mixture of chicken stock/water
Diced Butternut Squash
Oil (Soybean or Pomace)
|Duck Breast & Sauce
||To prepare the duck: slice 3 slits into the thick fat on top of each breast, just through the fat and not into the meat. Season with salt and pepper and sear in a small amount of oil until the skin is brown and crisp. sauce Mix water, syrup and brown sugar so the mixture is sweet, but not over-powering. Simmer in a saute pan until the mixture is near boiling. Thicken by stirring while slowlly drizzling in the slurry. The thickness should just coat the back of a spoon and should not be pasty in consistency. Finish by adding pecans just before serving the duck.
||Saute the onions in alot of butter, half pound or so. Parch the rice by sauteing it until it crackles in the butter and onion mixture. Add a bay leaf and about two inches of a clery stalk. Add the stock/water mixture and heat to a simmer. cover and finish in the oven or on the stovetop, about 12-15 minutes. Finish with butter and season. The grains should be individual, not creamy like with Risotto. Note: We add walnuts to brown rice for the duck or for pork recipes, chopped up fine. Mushrooms can go in with the onions to saute like with Risotto. Red peppers or onions can go in raw to add texture.
||Place the squash on a papered sheet pan. Shake salt all over. Cover in oil, then honey. Bake for 45 minutes, uncovered in 350 degree oven for 45 minutes.