Grilled Duck Breast With Wild Rice Cakes And Mango
Ingredients:
- 12 boneless fresh duck breasts; trimmed
- 1/2 cup olive oil
- 1 small orange; sliced
- 3 garlic cloves; crushed
- 1 Tbsp fresh thyme; coarsely chopped
- 1 Tbsp fresh sage; coarsely chopped
- 1 Tbsp fresh tarragon; coarsely chopped
- 1 Tbsp fresh rosemary; coarsely chopped
- 6 sprigs watercress; (for garnish)
Wild Rice Griddle Cakes Ingredients:
- 2 Tbsp butter
- 1/2 onion; finely chopped
- 1/4 cup wild rice; rinsed and drained
- 2 bay leaves
- 3/4 cup water
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 large egg; beaten
- 1 1/2 cup milk
- 1 tsp vanilla
- 2 Tbsp butter; melted
- 1/2 cup clarified butter
Mango Sauce Ingredients:
- 3 mangoes
- 1 Tbsp sugar
- 1/4 cup rice wine vinegar
- 2 cup demiglace or brown sauce
- salt and ground white pepper to taste
Preparation:
Place duck breasts in a glass or ceramic dish. Combine olive oil, orange, garlic and herbs and mix well. Pour over breasts, being sure that all are thoroughly coated. Cover and marinate in refrigerator overnight, turning the breasts several times. Bring to room temperature before grilling.
With hands, wipe off excess herbs and marinade. Place breasts on grill, meat side down, and cook 5 minutes. Transfer breasts to cast iron skillet skin side down and sauté on grill for about 5 minutes to render fat from skin. When fat is rendered, place breasts on grill skin side down for about 1 minute to crisp skin.
Arrange 3 griddle cakes along outer rim of each plate. Ladle some sauce onto center of plates. Slice duck breasts on the bias and fan out opposite the griddle cakes. Add 3 mango slices to each plate and garnish with a sprig of watercress. Serve immediately
Wild Rice Griddle Cakes (Makes about 18)
Melt 2 Tbsp butter in saucepan and sauté onion over medium heat until translucen Tbsp Stir in rice, bay leaves, and water. Bring to a boil, reduce heat to low, cover, and cook until rice is tender, about 35 minutes. Drain and spread on a baking sheet or platter. Cool in refrigerator.
In a bowl, combine flour, salt and sugar. In another bowl, combine eggs, milk and vanilla. Whisk together dry and liquid mixtures, adding 2 Tbsp melted butter. If necessary, strain to get a smooth batter.
When rice is cooled, stir into batter.
Place skillet over medium heat and coat bottom with a samll amount of clarified butter. Ladle in small amounts of batter to make cakes about 2 inches in diameter. Keep warm until needed.
Mango Sauce: Peel the mango vertically, slicing around the pit. Reserve slices in refrigerator. With paring knife, trim excess fruit from pit. Reserve.
Place the sugar in a 1 quart nonaluminum saucepan and caramelize over medium heat. Quickly add mango trimmings. Add vinegar and cook 2 minutes. Add demiglace or brown sauce, bring to boil, lower heat and simmer ten minutes. Pureé in blender or processor in 2 or 3 batches. Add salt and pepper to taste.
Servings: 6Source:
Submitted by: Recipe Group Member
Date:
