Grilled duck breast with wild rice cakes and mango

6 Servings

Ingredients

Quantity Ingredient
12 Boneless fresh duck breasts; trimmed
½ cup Olive oil
1 small Orange; sliced
3 Garlic cloves; crushed
1 tablespoon Fresh thyme; coarsely chopped
1 tablespoon Fresh sage; coarsely chopped
1 tablespoon Fresh tarragon; coarsely chopped
1 tablespoon Fresh rosemary; coarsely chopped
6 Sprigs watercress; (for garnish)
2 tablespoons Butter
½ Onion; finely chopped
¼ cup Wild rice; rinsed and drained
2 Bay leaves
¾ cup Water
1 cup All purpose flour
½ teaspoon Salt
1 teaspoon Sugar
1 large Egg; beaten
1½ cup Milk
1 teaspoon Vanilla
2 tablespoons Butter; melted
½ cup Clarified butter
3 Mangoes
1 tablespoon Sugar
¼ cup Rice wine vinegar
2 cups Demiglace or brown sauce
Salt and ground white pepper
1 minute to crisp skin.

Directions

WILD RICE GRIDDLE CAKES

MANGO SAUCE

Place duck breasts in a glass or ceramic dish. Combine olive oil, orange, garlic and herbs and mix well. Pour over breasts, being sure that all are thoroughly coated. Cover and marinate in refrigerator overnight, turning the breasts several times. Bring to room temperature before grilling.

With hands, wipe off excess herbs and marinade. Place breasts on grill, meat side down, and cook 5 minutes. Transfer breasts to cast iron skillet skin side down and saute on grill for about 5 minutes to render fat from skin. When fat is rendered, place breasts on grill skin side down for about Arrange 3 griddle cakes along outer rim of each plate. Ladle some sauce onto center of plates. Slice duck breasts on the bias and fan out opposite the griddle cakes. Add 3 mango slices to each plate and garnish with a sprig of watercress. Serve immediately Wild Rice Griddle Cakes (Makes about 18) Melt 2 tablespoons butter in saucepan and saute onion over medium heat until translucent. Stir in rice, bay leaves, and water. Bring to a boil, reduce heat to low, cover, and cook until rice is tender, about 35 minutes.

Drain and spread on a baking sheet or platter. Cool in refrigerator.

In a bowl, combine flour, salt and sugar. In another bowl, combine eggs, milk and vanilla. Whisk together dry and liquid mixtures, adding 2 tablespoons melted butter. If necessary, strain to get a smooth batter.

When rice is cooled, stir into batter.

Place skillet over medium heat and coat bottom with a samll amount of clarified butter. Ladle in small amounts of batter to make cakes about 2 inches in diameter. Keep warm until needed.

Mango Sauce

Peel the mango vertically, slicing around the pit. Reserve slices in refrigerator. With paring knife, trim excess fruit from pit. Reserve.

Place the sugar in a 1 quart nonaluminum saucepan and caramelize over medium heat. Quickly add mango trimmings. Add vinegar and cook 2 minutes.

Add demiglace or brown sauce, bring to boil, lower heat and simmer ten minutes. Puree in blender or processor in 2 or 3 batches. Add salt and pepper to taste.

Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Tim McGrath is chef at the Columbia Bar & Grill, one of Hollywood's most beautiful places to dine alfresco. This intriguing combination of grilled duck breast, wild rice griddle cakes and mango is just one example of Tim's lively and satisfying cuisine.

Recipe by: The Joy of Grilling/Tim McGrath Posted to MC-Recipe Digest by J Pellegrino <gigimfg@...> on May 15, 1998

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