Grilled Duck Breasts and Wild Rice
We have enjoyed serving this dish to our winemaking staff, family and friends on more than a few occasions this year, as we have easy access to Petaluma’s Liberty Ducks from a butcher located near the winery. As always, I feel that this style of cooking is defined more by the quality of the locally grown ingredients than it is by a recipe or specific technique.
I recommend featuring Lundberg Family Farms Wild Blend Rice as an accompaniment, which is best when cooked in the traditional risotto style. The Lundberg family has been producing flavorful organic rice since 1937, and they have been great friends of the Pellegrini family for more than a decade. This delicious meal pairs perfectly with our popular Olivet Lane Pinot Noir, so pour a glass and enjoy this dish with your special friends and family. Saluti! – Robert Pellegrini
Ingredients
For the Duck
4 Liberty Duck Breasts
¼ cup olive oil
1 lemon – juiced
4 garlic cloves
From your herb garden: several sprigs each of Rosemary, Thyme and Sage
Salt and pepper to taste
¼ cup olive oil
1 lemon – juiced
4 garlic cloves
From your herb garden: several sprigs each of Rosemary, Thyme and Sage
Salt and pepper to taste
For the Wild Rice
3 tablespoons butter
2 tablespoons olive oil
1 small white onion, chopped
1 cup Lundberg Family Farms Organic Wild Rice
1 cup Lundberg Family Farms Organic Wild Rice
1 cup Pellegrini Chardonnay
1 cup chicken stock
2 tablespoons pine nuts
2 tablespoons golden raisins
Salt and pepper to taste
Directions
Chop the fresh garlic, rosemary, thyme, and sage and combine with olive oil. Rub the mixture liberally over the duck breasts, place on a platter, and marinate the meat for about an hour.
Start a charcoal fire and spread the coals when ready. Place the duck breasts skin side down over the coals. (The dripping duck fat may flare up, but don’t be too concerned as the skin needs to be rendered crisp. Do not, however, let them totally burn.) Turn the breasts and finish cooking away from direct heat; cooking time should be about 10 minutes total, with the goal to get them off the fire while still medium rare. Allow meat to rest for five minutes. Slice on a diagonal and serve with the wild rice.
To make the rice, bring the chicken broth and wine to a slow simmer.
Melt the butter with olive oil in a large saucepan and add the onion and pine nuts, sautéing over a medium high heat until translucent, about 5-7 minutes. Add the wild rice blend and stir to coat with pan juices.
Begin adding a ladle (1/4 cup) of the hot stock and wine mixture while continuing to stir. As the rice absorbs the liquid, add another ¼ cup and continue to cook. Keep the rice veiled with liquid, but not drowned. Continue adding liquid until the rice is tender, stirring occasionally, for about 50 minutes.
When the rice is done, turn off the heat and mix in the remaining 1 tbs. of butter, along with the raisins. Taste the rice and season with salt and pepper as needed. Let the rice rest covered for 2-3 minutes before serving.
Serves 4.
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