Skip to main content
Shows
Movies
Channels
On-Air
My Library
Extras
All Recipes
Pan seared duck breast with sumac and wild rice pilaf
By
Shawn Adler
Facebook
Tweet
Pinterest
Email
Print
Share This
Facebook
Tweet
Pinterest
Email
Print
Let us know what you think
Please fill out this brief survey to help us understand how we can improve your experience
Start Survey
40 Mins
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.
Watch The Social
Daily at 1pm ET on CTV
the social
Smoked pheasant with wild mushroom and sweet grass sauce
By Bill Alexander
CTV Life
Many mushroom soup
By Michael Bonacini
the social
Duck legs with balsamic glaze
By Chef David Wolfman
the social
Bison stew with acorn squash
By Christa Bruneau-Guenther
the social
Garlic elk short ribs in sour cherry sauce
By Chef David Wolfman
your morning
Turkey burgers with onion and cranberry chutney
By Jason Skrobar