Oh how I love duck, one of the most under utilized bits of poultry in the entire culinary universe. This meal was a seared duck breast with wild rice, sage and sweet potato risotto and a pear & cherry chutney. Yeah that was a mouthful but this meal was so delicious.
The first step was to cook the wild rice. I used about half of the package and boiled it for about 45 minutes.
Here's the stuff for the chutney, cinnamon, pepper flakes, fennel seed, sugar, ginger, white wine vinegar, pear, dried cherries and onion.
Here is the rest of the risotto. White wine, arborio rice, chicken broth onion, sweet potato, sage and parmesan cheese.
Here's the stuff for the seared duck breast. A duck breast, salt and pepper. Simple right.
The first step to making the chutney was to sautee the spices, onion and ginger until the veg was soft.
After the mixture sauteed for a bit, the sugar, vinegar and pears went in and simmered until the pears were soft. This took a lot longer than I thought because I don't think the pears were quite ripe. But it ended up tasting delicious.
The start of the risotto, onions and arborio rice went into a pan with a bit of butter.
After the rice had browned a bit the wine went in until it was almost evaporated.
While the rice and onions were sauteeing I heated the chicken broth in another pan and this was the result after the first bit of broth went in. Risotto is one of those dishes that you have to coddle along it must be gently coaxed into doing what you want it to do. That generally means adding a bit of liquid at a time and letting it simmer until the liquid is nearly evaporated.
This is the completed chutney.
I realized it probably a little too late that potatoes take a bit of time in a boiling liquid to be cooked properly. For realizing it when I did I'd say I got pretty well cooked potatoes.
This is the duck breast, it got seared off in a dry pan skin side down to render out the fat.
The completed pate. Again this was an outstanding dish you all should try it.
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