Duck Breast with Cherry Sauce, Cherry Sauce and Herbed Wild Rice

Ingredients

• 4 cup Cherries (pitted, fresh or frozen)
• 0.5 cup Granulated Sugar (adjust to taste based on cherry sweetness)
• 2 tbsp Lemon Juice (freshly squeezed is best)
• 1 tbsp Cornstarch
• 0.25 cup Water (must be cold for the slurry)
• 0.25 tsp Almond Extract (optional, enhances cherry flavor)
• 0.125 tsp Salt (a small pinch to balance sweetness)

Instructions

1. 1

   In a medium saucepan, combine the pitted cherries, granulated sugar, and lemon juice. Stir to combine.

2. 2

   Cook the mixture over medium heat for 5-7 minutes, stirring occasionally. The cherries will start to release their juices and the sugar will dissolve. Bring the mixture to a gentle simmer.

3. 3

   While the cherries are simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until the mixture is completely smooth and free of lumps.

4. 4

   Slowly pour the cornstarch slurry into the simmering cherry mixture while whisking constantly. This prevents the cornstarch from clumping.

5. 5

   Continue to simmer for another 2-3 minutes, stirring frequently, until the sauce has thickened. It should be thick enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Stir in the almond extract (if using) and the salt. Let the sauce cool for at least 10 minutes before serving; it will thicken further as it cools.

Ingredients

• 1 cup Wild Rice Blend (A blend of wild and brown rice works well)
• 2 tbsp Unsalted Butter (Can be substituted with olive oil for a vegan option)
• 1 medium Yellow Onion (Finely chopped)
• 2 stalks Celery (Finely chopped)
• 8 oz Cremini Mushrooms (Cleaned and sliced)
• 2 cloves Garlic (Minced)
• 2.5 cup Vegetable Broth (Low-sodium recommended)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 tbsp Fresh Parsley (Chopped)
• 1 tsp Fresh Thyme (Leaves only, chopped)
• 1 tsp Fresh Sage (Finely chopped)
• 0.5 cup Pecans (Toasted and roughly chopped)

Instructions

1. 1

   Prepare the rice and pecans. Place the wild rice blend in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly. In a small, dry skillet over medium heat, toast the pecans for 3-5 minutes, stirring frequently, until fragrant. Remove from heat and set aside.

2. 2

   Sauté the aromatics. In a medium pot or Dutch oven with a tight-fitting lid, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes.

3. 3

   Cook the mushrooms. Add the sliced mushrooms to the pot, increase the heat to medium-high, and cook until they release their moisture and begin to brown, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Toast the rice and add liquid. Add the rinsed and drained wild rice blend to the pot. Stir constantly for 1-2 minutes to toast the grains. Pour in the vegetable broth, salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.

5. 5

   Simmer the rice. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 45-50 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.

6. 6

   Rest and finish. Remove the pot from the heat and let it stand, still covered, for 10 minutes. Uncover, fluff the rice gently with a fork, and fold in the chopped fresh parsley, thyme, sage, and toasted pecans. Serve warm.