Caramelized Duck w/ Walnut Parsley Rice
Caramelized Duck w/ Walnut Parsley Rice
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 6 (8 oz.) boneless duck breasts with skin
- salt and pepper
- 2 ½ cup orange juice
- ¼ cup Fustini's Fig Balsamic
- 2 tablespoons Fig and Maple Paste
- 3 tablespoons Iron Fish Bourbon Maple Syrup
- 1 cinnamon stick
- 2 whole cloves
- 1 teaspoon salt
- 2 cups brown rice
- 4 ½ cups chicken or vegetable broth
- 1 cup toasted walnuts chopped
- ½ cup minced shallot
- 1 cup fresh Italian parsley coarsely chopped
- Fustini's Walnut Oil for garnish
Directions
- Pat duck breasts dry. With a sharp knife, score skin in 1 inch crosshatch pattern, taking care not to cut into the meat. Sprinkle breasts with salt and pepper.
- In a large saucepan, combine rice and stock and bring to a gentle boil. Remove from heat and let stand covered for 20 minutes.
- Stir together all ingredients for sauce in a small saucepan. Reduce by half on low simmer, stirring frequently. Set aside.
- Broil duck breasts skin side down for 8 minutes, then turn over and broil until center of the breast is 130 degrees. (about 10 minutes for rare). Cut duck breasts at a 45 degree angle into thin slices. Arrange slices on plate and pour sauce over duck.
- Sauté, minced shallot and chopped walnuts until soft. Toss shallot, walnuts and parsley with brown rice. Arrange on plat next to duck and drizzle Fustini's walnut oil over rice.
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