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Pan seared duck breast with sumac and wild rice pilaf
Ingredients
Duck breast:
- Duck breast
- Salt
- Pepper
- Sumac
Cranberry compote:
- One cup of highbush cranberries
- 1/2 cup brown sugar
- 1/2 red wine vinegar
Wild rice pilaf served with mushroom and sage:
- 2 cups of wild rice
- 1 large onion diced
- 8 garlic cloves
- 1/2 pound of mushrooms
- 2 ribs of celery
- 6 dandelion leafs
- 2 tablespoons of fresh, chopped sage
- Salt and pepper to taste
- 1/4 pound of butter
Directions
Duck breast:
- Season duck with salt, pepper and sumac.
- Cook in a frying pan, skin side down for 3/4 of the cooking process.
- Slice cooked duck and serve.
Cranberry compote:
- Put everything in a small pot to cook.
Wild rice pilaf served with mushroom and sage:
- Boil rice until cooked (20-25 minutes), strain water if necessary.
- Saute all other ingredients.
- Mix rice with sauteed ingredients and serve.
