Muscovy Duck Breasts with Black Rice - Global Chef Enterprises

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Muscovy Duck Breasts with Black Rice

Muscovy Duck Breasts with Black Rice

A perfect Muscovy duck resting on a bed of elegant dark rice studded with bright orange segments and green pistachios--this combination is memorable.


2 10-ounce Boneless Duck Breast Halves (or One 16-ounce Breast)
1 Cup Black Rice (or Wild Rice)
½ Cup Dry White Wine
2 Small Yellow Onions (finely diced)
4 Tablespoon Extra-Virgin Olive Oil
3 Cup Roasted Chicken Stock
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
½ Cup Pistachios
6 Tablespoon Unsalted Butter
24 Orange Segments (membrane, seeds, and pith removed)
3 Tablespoon Chives (finely chopped)


1. Preheat the oven to 400°F.

2. In a saucepan heat 2 tablespoons of the olive oil over medium-high heat. Add the onions and cook until translucent, 3 to 4 minutes. Add the wine and cook to reduce by half. Add the rice, stirring until each grain is coated. Add the 1"1/2" cups stock and bring to a boil. Reduce the heat to low and continue cooking the rice at a low simmer, uncovered, for 35 minutes. Cover, and cook until the rice is tender, about 10 minutes longer. Take the rice off the heat before it becomes mushy. Set the rice aside and cover to keep warm.

3. While the rice is cooking, season the duck breast with salt and pepper to taste. Set aside. Heat the remaining 2 tablespoons of olive oil in an ovenproof sauté pan over medium-high heat. Place 1 duck breast, skin side down, in the hot pan, searing it until the skin is golden brown, approximately 4 minutes. (Ideally, you would cook one or two duck breasts in separate pans at the same time.) Transfer the pan to the middle shelf of the oven and roast the duck, still skin side down, for about 10 to 12 more minutes. The duck should be done when the flesh feels slightly firm to the touch. Remove the duck from the oven and transfer to a carving board to rest for at least 10 minutes.

4. On a baking sheet, spread out the pistachios and place in the oven. Bake until the nuts are light brown, about 4 to 5 minutes. Remove from the oven and let cool. Rough chop the nuts and set aside until ready to use.

5. To make the sauce, in a saucepan, bring the 1 1/2 cups chicken stock to a boil over medium heat and cook to reduce by a half. Reduce the heat to low, add the butter, and swirl into the reduced stock until the sauce has thickened slightly. Add the orange segments, gently tossing them in the sauce, and season lightly with salt and pepper. Taste, and adjust the seasoning. Set aside on very low heat to keep warm.

6. To serve, spoon a nice mound of rice in the middle of each individual warmed plate. Slice the duck on the bias into thin slices and divide among the plates, over-lapping the slices in a fan around the rice. Spoon the warm orange sauce over the duck and rice and sprinkle with the toasted pistachios. Garnish with the chives and serve immediately.

7. Note: Black rice can be difficult to find, so you can substitute wild rice or Thai rice if necessary. If you can find black rice, you'll be pleased with its color and nutty flavor. It changes the tone of the meal just by how unusual it looks on the plate. "


Entrees  Gluten-Free   Meat


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