Seared Duck with Wild Rice Cakes (Gluten Free)

January 1, 2018
Recipe by:

This fall recipe is perfect for those long cool nights. The seared duck pairs wonderfully with the fall and winter vegetables, like squash and dark greens, which many of us grow right in our garden. When served with wild rice cakes, this unbelievably tasty and equally as healthy meal will quickly become one of your family’s favorites. Autumn is among us. With the leaves changing colors and the temps starting to cool off, there is nothing better than sitting down with the family to eat a nice hardy yet healthy meal.


Prep Time: 40 Minutes
Cook Time: 2 Hours
Yield: 6 Servings
Difficulty: Easy

Ingredients

Wild Rice Cake

  • 4 ½ cups water (devided)
  • 1 cup Basmati rice
  • 1 cup wild rice
  • 2 teaspoons (kosher or sea) salt
  • 1 tablespoon olive oil
  • 3 tablespoons butter (unsalted)
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 cup grated Asiago cheese
  • 6 large eggs

Duck Breast

  • 1/2 pound bacon, diced
  • 1 medium white onion, thinly sliced
  • 3 cloves garlic thinly sliced
  • 1 small butternut squash, peeled and cut into medium dice
  • 1 shallot, thinly sliced
  • 3 boneless duck breasts, about 1 pound each
  • 1/4 teaspoon ground cinnamon
  • 20 ounce fresh spinach (bagged ok)
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Directions

Preheat to 350 degrees.

For rice cakes:

  1. Combine Basmati rice, 2 cups water and 1 tablespoon salt in a medium Swiss Diamond saucepan. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes or until rice is tender and liquid is evaporated. Spread on a cookie sheet to cool.
  2. Combine wild rice, 2 1/2 cups water and 1 tablespoon salt in a large Swiss Diamond saucepan. Bring to a boil, reduce heat to low, cover and simmer for 50-55 minutes or until rice is tender and liquid is evaporated. Spread on the same cookie sheet to cool.
  3. Heat olive oil and 1 tablespoon butter over in a small Swiss Diamond saucepan over medium-low heat. Once warm, add onions and garlic, cover and cook until onions are tender, but not brown stirring regularly. Transfer to a large bowl.
  4. Add cooled rice, Asiago cheese and eggs to the bowl. Stir to combine. Shape rice into balls using 2 tablespoons for each. They should hold their shape but not be dry.
  5. Flatten into pancakes about 3-4 inches across.
  6. Heat remaining 2 tablespoons butter in a large sauté pan over medium heat. Add pancakes and cook until browned and heated through, about 4 minutes per side.

For duck breast:

  1. Heat large Swiss Diamond sauté pan over medium-high heat. Add bacon and brown, stirring consistently, about 5-7 minutes. Drain grease and save.
  2. Add half of sliced garlic and onions to the pan, cook until brown.
  3. Add squash to the pan, cook for 15-20 minutes or until caramelized, stirring occasionally. Sprinkle with ground cinnamon and season to taste with salt and pepper.
  4. Heat 1/2 teaspoon of bacon grease to large Swiss Diamond sauté pan and heat on medium. Add remaining sliced garlic and cook until brown.
  5. Add spinach and sauté until wilted.
  6. Heat another medium large Swiss Diamond sauté pan over medium-high heat. When hot, add all 3 duck breasts skin side down. Brown 6 to 8 minutes.
  7. Place pan in oven, 5 minutes. Remove duck breasts from pan and place on cutting board, skin side up, to rest 5 minutes.
  8. Slice each breast into 10 slices.
  9. To serve: Place a rice cake on each plate
  10. Top with sautéed spinach, caramelized squash
  11. Arrange 5 slices of duck on the top.
  12. Get creative with the garnish. We recommend orange peppers or crispy onions.