Duck Breast with Kumquat Wild Rice
The marriage of tender duck breast, tangy kumquats, and wholesome wild rice creates a symphony of flavors that will excite your taste buds. Imagine crispy-skinned duck slices nestled atop a bed of nutty wild rice, punctuated by bursts of citrusy kumquat. It’s a dish that celebrates both elegance and rustic charm.
Wildlife Seasonings Duck Breast with Kumquat Wild Rice
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The marriage of tender duck breast, tangy kumquats, and wholesome wild rice creates a symphony of flavors that will excite your taste buds. Imagine crispy-skinned duck slices nestled atop a bed of nutty wild rice, punctuated by bursts of citrusy kumquat. It’s a dish that celebrates both elegance and rustic charm.
Wildlife Seasonings Kitchen
Ingredients
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2 Wild Duck Breasts
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One Package (6oz) Wild Rice
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3T Cold Butter
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10-15 Kumquats sliced
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1 Shallot minced
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Wildlife Seasonings Duck Marinade
Directions
Season duck breasts liberally with Baron Spice Wildlife Seasoning Duck Marinade and refrigerate overnight.
Cook wild rice as instructed on packaging.
Melt 1T of butter in the pan the rice cooked in and add shallots, cook till translucent.
Add sliced kumquats and cook one minute more.
Remove pan from heat and let cool slightly, add rice and remaining butter.
Stir to create a smooth creamy butter sauce that coats the rice and binds the ingredients together.
Season with salt and pepper.
Preheat oven to 450F
Cover and set aside while duck breasts cook - do not leave on heat or sauce will separate.
Season the duck breasts with salt to taste (if needed) and let temper at room temperature for 10 minutes
Sear the duck breasts in a hot cast iron skillet skin side down until well browned.
Flip breasts over and place in oven for 5 minutes until medium rare to medium (as desired).
Rest duck breasts 5-10 minutes before slicing.
Rest duck breasts 5-10 minutes before slicing.
Recipe Note
Wine Pairing:
Duck Breast with Kumquat Wild Rice: A Harmonious Culinary Symphony
Prepare to indulge in a delightful dance of flavors with this Duck Breast with Kumquat Wild Rice recipe. The tender, succulent duck breast meets the zesty brightness of kumquats, while the nutty wild rice adds texture and depth. Let’s explore the perfect wine companions for this exquisite dish.
The Duck Breast: Juicy, gamey, and flavorful, duck breast deserves a wine that complements its richness. Here are some stellar options:
Pinot Noir: With its soft tannins, floral hints, and red fruit flavors, Pinot Noir is a natural pairing. Whether it’s a French Burgundy or a California Pinot, it’ll harmonize beautifully with the duck.
Red Burgundy: If you’re feeling fancy, opt for a Red Burgundy (made from Pinot Noir grapes). Its earthiness and elegance will elevate the dining experience.
California Pinot Noir: The New World counterpart to Burgundy, California Pinot Noir offers ripe fruit notes and a touch of spice – a delightful match for duck.
The Kumquat Twist: Kumquats bring a burst of citrusy brightness. Their sweet-tart flavor dances alongside the duck. Now, let’s talk wine:
Sparkling Wine: I’m a sucker for bubbles too! Champagne or sparkling rosé pairs wonderfully with duck. The high acidity cuts through the duck fat, creating a harmonious balance. Try it with appetizers prepared with duck or even duck fat fries – pure bliss!
Chardonnay: A fuller-bodied Chardonnay complements the richness of duck. Look for one with moderate oak influence, offering buttery notes and hints of apple and pear.
Gewürztraminer: This aromatic white wine with peachy undertones can be a delightful surprise. Its controlled intensity and high acidity balance the duck’s fattiness.
The Wild Rice: Nutty, chewy, and earthy, wild rice adds depth to the dish. For heartier preparations, consider:
Zinfandel: Its fuller body and higher tannins stand up to the richness of roasted duck. Zinfandel’s dark fruit flavors play well with the kumquats.
Cabernet Sauvignon: Another robust choice – Cabernet Sauvignon’s boldness complements the duck’s flavor profile.
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