Duck Magritte with Wild Rice



Prepared by Chef Diego Mira


Melt 2 tablespoons of butter in small sauce pan

Add wild rice to sauce pan, and cook rice until just before it browns

Add vegetable stock, and bring to a simmer

While rice is cooking, score duck breasts and rub with seasoning and olive oil

Heat 2 tablespoons of grapeseed oil in a cast iron skillet, and sear duck breasts

Once the duck skin is crispy, remove from heat and finish cooking in an oven preheated to 350 degrees

Bring salted water to a boil, and add seasonal vegetables

Once tender, remove vegetables from boiled water to ice bath to stop the cooking process

Check rice. Once liquid is absorbed, remove from heat

Once duck beast is cooked through, remove from oven

In a cast iron skillet, heat 2 tablespoons of grapeseed oil

Add garlic to pan

Remove vegetables from ice bath, and roughly chop

Add chopped vegetables to skillet

Once vegetables begin to caramelize, add agave nectar

Serve duck with wild rice, vegetables and Marsala Gastrique sauce

Method for Gastrique Sauce 

  In the same cask iron skillet used to cook the duck, deglaze the pan with Marsala wine

  Add scallions and butter to pan, and stir

  Reduce until it reaches the desired consistency

  • 7 ounces duck breasts
  • Seasonal vegetables
  • 1 ½ cups wild rice
  • 1 ½ cups vegetable stock
  • ½ cup agave nectar
  • 2 tablespoons butter
  • 2 tablespoons grapeseed oil
  • 2 tablespoons garlic
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon coriander
  • Salt to taste
  • ¼ cup Marsala wine
  • 2 tablespoons chopped scallions
  • 2 tablespoons butter
  • Sugar
  • Vinegar

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