Butternut Squash and Apple Wild Rice with Pan Seared Duck

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If you prep your ingredients and make the rice ahead of time, this meal takes 15m to cook! I’m pretty proud of myself. Original recipe. Woot.

INGREDIENTS:

  • 2 duck breasts
  • 1.5 cup wild rice
  • 1/2 cup apples, peeled and diced
  • 3/4 cup butternut squash, diced
  • 1/4 cup celery
  • 1/4 cup dried cranberries
  • small onion, diced
  • 1 tsp tarragon
  • 1 tsp parsley
  • 1/3 cup chicken stock
  • salt and pepper
  • 1 tsp balsamic vinegar

INSTRUCTIONS:

  1. Cook rice: Rinse and add 2.75 cups water. Cover and let rice soak for 30+m. Bring to a boil then reduce to low simmer for 45m. Keep lid on and turn off heat, let rice steam for 10m. Set aside.
  2. Score duck breast skin on the diagonal, rotate 90deg and score again, cutting 3/4 through the skin (don’t cut all the way to the meat). Salt and pepper both sides.
  3. Place two skillets on the stove. Cast iron skillet and large frying pan next to it.
  4. Place duck skin down in the cold cast iron skillet and slowly/gradually bring heat up to medium high to render out the fat. Continue to cook duck, 7m. Set your clock.
  5. Heat frying pan on medium high. Pour a tsp or so of duck fat into frying pan.
  6. While duck cooks, add butternut squash, onions, celery to frying pan. Season with salt/pepper/tarragon/parsley. Stir frequently. ~5-7m or until squash is slightly softened. Add apples, cranberries, chicken stock, and cover, continue to cook ~5m.
  7. Turn duck after 7m. Continue to cook on other side 5m.
  8. Uncover squash, mix in vinegar, and mix in cooked rice. Salt to taste.
  9. Plate rice, top with duck.
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