Caramelized Duck w/ Walnut Parsley Rice
Lunch - Brunch - Dinner
- 6(8 oz.) Boneless duck breasts with skin
- Salt and Pepper
- 2 ½ c. Orange juice
¼ c. Maine-ly Drizzle Black Mission Fig Balsamic
- 3 Tbsp. Maple Syrup
- 1 Cinnamon stick
- 2 Whole cloves
- 1 Tsp. Salt
- 2 c. Brown rice
- 4 ½ c. Chicken or Vegetable broth
- 1 c. Toasted Walnuts chopped
- ½ c. Minced shallot
- 1c. Fresh Italian parsley coarsely chopped
Nick's ROASTED WALNUT OIL FOR DRIZZLING
Pat duck breasts dry. With a sharp knife, score skin in 1 in. crosshatch pattern, taking care not to cut into the meat. Sprinkle breasts with salt and pepper.
In a large sauce pan, combine rice and stock and bring to a gentle boil.
Remove from heat and let stand covered for 20 min.
Stir together all ingredients for sauce in a small sauce pan. Reduce by half on a low simmer stirring frequently. Set aside.
Broil duck breasts skin side down for 8 minutes, then turn over and broil until the center of the breast is 130 degrees. About 10 min. for medium rare. Cut duck breasts at a 45 degree angle into thin slices.
Arrange on plate and pour sauce over duck.
Sauté minced shallot and chopped walnuts until soft. Toss shallot, walnuts and parsley with brown rice. Arrange on plate and drizzle Maine-ly Drizzle Roasted Walnut Oil over rice.