Duck Breast with Kumquat Wild Rice
Duck Breast with Kumquat Wild Rice pairs crispy-skinned wild duck with tangy citrus and nutty wild rice for a dish that's equal parts elegant and rustic. Marinated in our Duck Marinade, each slice of duck breast turns rich and deeply flavorful, then rests atop a bed of wild rice studded with bursts of kumquat. It's an impressive centerpiece for a special dinner, yet simple enough to bring to your table any night of the week.
Shop This Recipe: Duck Marinade (4.5 oz.)
Wildlife Seasonings Duck Breast with Kumquat Wild Rice
Crispy-skinned wild duck breast marinated in Duck Marinade, served over kumquat wild rice.
Ingredients
- 2 wild duck breasts
- 1 package (6 oz) wild rice
- 3 tbsp cold butter
- 10-15 kumquats, sliced
- 1 shallot, minced
- Wildlife Seasonings Duck Marinade
Directions
- Season the duck breasts liberally with Wildlife Seasonings Duck Marinade and refrigerate overnight.
- Cook the wild rice as instructed on the packaging.
- Melt 1 tbsp of butter in the pan the rice cooked in and add the shallots; cook until translucent.
- Add the sliced kumquats and cook one minute more.
- Remove the pan from heat and let cool slightly. Add the rice and remaining butter, stirring to create a smooth, creamy sauce that coats the rice. Season with salt and pepper.
- Preheat the oven to 450°F.
- Cover the rice and set aside while the duck breasts cook — do not leave it on heat or the sauce will separate.
- Season the duck breasts with salt to taste if needed, and let temper at room temperature for 10 minutes.
- Sear the duck breasts skin side down in a hot cast iron skillet until well browned.
- Flip the breasts and place in the oven for 5 minutes, until medium-rare to medium as desired.
- Rest the duck breasts 5-10 minutes before slicing.
Pairs well with a Pinot Noir, sparkling wine, or a fuller-bodied Chardonnay.
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