Seared Duck Breast with Wild Rice and Beans

Ingredients

• 2 whole duck breast
• 1 cup wild rice blend
• 8 oz green beans
• 2 cups chicken broth
• 2 cloves garlic
• 1 whole orange
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, then season both sides with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   Place the duck skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deep golden and crispy, about 8 minutes. Pour off excess fat as needed.

3. 3

   Flip the duck and cook until the internal temperature reaches 130°F for medium-rare, about 4-5 minutes. Rest on a plate, reserving the skillet.

4. 4

   While the duck rests, combine 1 cup wild rice blend and 2 cups chicken broth in a saucepan. Bring to a boil, then simmer covered until tender, about 25 minutes.

5. 5

   In the reserved skillet, add 8 oz green beans and 2 sliced garlic cloves. Sauté over medium heat until the beans are bright green and tender-crisp, about 4 minutes.

6. 6

   Slice the rested duck breast thinly. Serve over the wild rice and beans, with a squeeze of fresh orange juice from 1 orange for brightness.

7. 7

   For extra flavor, stir a pat of butter into the sauce or add a splash of orange juice to the pan before serving.

Tools you’ll need

• skillet
• saucepan with lid
• chef's knife
• cutting board
• meat thermometer

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min