Ingredients
Scale
- 1 cup rice
- 2 bay leaves
- 1 large duck breast
- 1 cup fresh or rehydrated mushrooms. I prefer oyster, shitake, hen of the woods, black trumpet, or porcini, but you can use any type other than button, portabella or crimini.
- 1 cup chestnuts
- 1 butternut or similar winter squash
- 5 tablespoons of cider syrup
- A few sprigs of fresh herbs like thyme and rosemary
Instructions
- Start your squash, and chestnuts roasting at 350° and roast until soft and tender
- Soak your rice after rinsing, using a 2:1 ratio of water to rice, and add 2 bay leaves to the pot
- Pat your duck breast dry and score the skin in a cross hatch pattern without cutting all the way to the flesh
- Sauté your mushrooms in butter or olive oil, Cook until mushrooms are lightly golden brown, adding the fresh herbs and a sprinkle of salt toward the end.
- Put your rice on a gentle simmer and cook until soft and fluffy, about 10 minutes.
- While your rice cooks, place your duck breast skin side down in an oven safe pan and sauté over medium heat until skin is well browned. Flip and cook for 5 minutes.
- Place the duck in your oven until the internal temperature reaches 110°. Remove and allow to rest for 5-10 minutes. The carry over cooking will raise the temperature another 15-20°, bringing your duck to a perfect medium rare. Be careful not to over cook, or your duck breast will come out sad and dry. Trust the carry over cooking. It will happen!
- While your duck breast is resting, plate your rice, mushrooms, squash and peeled chestnuts.
- Slice your duck breast, add to plate, drizzle generously with cider syrup and serve!
