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Pan seared duck breast with sumac and wild rice pilaf

By Shawn Adler
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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:

  1. Season duck with salt, pepper and sumac.
  2. Cook in a frying pan, skin side down for 3/4 of the cooking process. 
  3. Slice cooked duck and serve.

Cranberry compote:

  1. Put everything in a small pot to cook.

Wild rice pilaf served with mushroom and sage:

  1. Boil rice until cooked (20-25 minutes), strain water if necessary.
  2. Saute all other ingredients.
  3. Mix rice with sauteed ingredients and serve.

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