BALSAMIC-GLAZED DUCK BREASTS WITH WILD RICE AND MUSHROOM CAKES

Ingredients Weight Measure
Duck, boneless breast halves, 7 oz. 12 ea.
Kosher salt 2 tsp.
Black pepper, ground 1-1/2 tsp.
Thyme, dried 1-1/2 tsp.
Olive oil 1 cup
Balsamic vinegar 1/2 cup
Brown sugar 3/4 cup
Dijon mustard 3/4 cup
Soy sauce 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Wild rice 4 cups
Mushroom cakes, prepared (recipe to follow) 24 ea.
Balsamic Cranberry sauce (recipe to follow) 4 1/2 cups

Wild Rice and Mushroom Cakes

Ingredients Weight Measure
Olive oil 1/2 cup
Garlic, fresh, finely chopped 4 tsp.
Portobello mushrooms, small, diced 8 oz.
Shiitake mushrooms, stems removed, small, diced 8 oz.
White mushrooms, small 4 oz.
Thyme, fresh, chopped 2 Tbsp.
Red onion, small, diced 1 cup
Dry vermouth 1/2 cup
Eggs 4 ea.
Flour 1/2 cup
Baking soda 2 tsp.
Buttermilk 1 cup
Curry powder 2 tsp.
Kosher salt 1 tsp.
Black pepper, ground 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1-1/2 tsp.
Garlic, fresh, finely chopped 4 tsp.
Green onions, thinly sliced 1/4 cup
Wild rice, fully cooked 4 cups
Vegetable oil 1 cup

Balsamic Cranberry Sauce

Ingredients Weight Measure
Canned pineapple juice 2 cups
Cranberries, fresh or frozen 2 cups
Olive oil 1/4 cup
Garlic, fresh, finely chopped 2 tsp.
Onion, small, diced 1/4 cup
Ginger, fresh, peeled, finely chopped 2 Tbsp.
Thyme, fresh, finely chopped 2 tsp.
Balsamic vinegar 1/4 cup
Soy sauce 1/2 cup
Brown sugar 1/4 cup
Ketchup 1/4 cup
Curry powder 1/2 tsp.
Dry mustard 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Cornstarch 2 Tbsp.
Water 2 Tbsp.

Garnishes

Ingredients Weight Measure
Leeks, shredded, fried 3 cups
Thyme, fresh sprigs, for garnish 24 ea.
Black pepper, ground, for garnish 2 Tbsp.

Method

  1. Season the duck breast halves liberally on both sides with the kosher salt, black pepper and thyme. Heat a large sauté pan over medium heat; add the olive oil. In batches, place the duck breasts into the pan skin-side down and cook for approximately 2-1/2 minutes to 3 minutes, or until the skin is golden in color. Turn the duck breasts over and continue to cook for an additional 3 minutes.
  2. Remove the duck breasts from the pan and place onto a sheet tray. In a mixing bowl, combine the balsamic vinegar, brown sugar, Dijon mustard, soy sauce and TABASCO® Chipotle Pepper Sauce, mixing well. Generously baste the breasts with the balsamic marinade.
  3. Place into a 450°F convection oven and cook for approximately 8 minutes, frequently basting with the balsamic marinade. Roast until an internal temperature of 120°F is reached.
  4. Remove from the oven and allow to rest in a warm area for 5-10 minutes.
  5. For the Balsamic Cranberry Sauce, place the pineapple juice and cranberries into a pot and simmer until the cranberries are almost fully cooked. Strain and reserve both the cranberries and the pineapple juice. Cool the cranberries.
  6. Separately heat the olive oil in a pot; add the garlic and onions. Sauté until the onions are tender. Add the ginger and thyme, continuing to sauté for an additional minute.
  7. To the pot, add the reserved pineapple juice and all the remaining ingredients (excluding the starch and water). Allow to simmer for approximately 5 minutes.
  8. Dissolve the cornstarch with the water, add to the simmering sauce and cook until the sauce thickens, stirring constantly.
  9. Strain the sauce, add the cranberries to the sauce and cook for an additional 1-2 minutes. Keep warm for plating.
  10. For the Wild Rice and Mushroom Cakes, in a large sauté pan, heat olive oil; add the garlic, mushrooms, thyme and red onions. Sauté until the mushrooms are almost fully cooked. Add the dry vermouth to the pan and sauté for an additional minute. Remove from the heat and allow to cool.
  11. Whip the eggs in a mixing bowl and add the flour and baking soda. Mix until the mixture is smooth.
  12. Add the remaining ingredients (excluding the vegetable oil) and mix well. Add the mushrooms and the mushroom liquor to the bowl and fold into the batter.
  13. Lightly oil a 375°F griddle and portion the rice cakes using a #20 size scoop measure. Grill until golden brown about 2-3 minutes, turn over and cook the second side for an additional 2 minutes or until fully cooked. Remove and hold in a warm area until ready to begin plating.
  14. To serve, on 12 decorative serving platters, place 2 Wild Rice and Mushroom Cakes in the center of each plate. Diagonally slice each Duck Breast on the bias and shingle the slices around the Wild Rice and Mushroom Cakes. Place a generous border of the Balsamic Cranberry Sauce on the front edge of the Duck Breast slices. Attractively arrange a 1/4 cup of the fried leeks on top of the Wild Rice Cakes on each plate. Place a sprig of fresh thyme on either side of the Wild Rice and Mushroom Cakes and lightly sprinkle the ground black pepper on the rim of the serving plate.
  15. Serve immediately.

Yield: 12 servings