Roast Duck with Orange Glaze, Wild Rice Pilaf with Mushrooms and Pecans and Glazed Carrots

Ingredients

• 1.5 cup wild rice
• 6 cup vegetable broth (low sodium recommended)
• 8 oz cremini mushrooms (sliced)
• 1 medium yellow onion (finely chopped)
• 2 stalk celery (finely chopped)
• 3 clove garlic (minced)
• 0.75 cup pecans (roughly chopped)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 0.5 tsp dried sage (rubbed)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 3 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Prepare Rice and Nuts

   • Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
   • In a large, dry pot or Dutch oven, toast the chopped pecans over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from the pot and set aside.
2. 2

   Sauté Aromatics and Mushrooms

   • In the same pot, melt the butter with olive oil over medium-high heat.
   • Add the chopped onion and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the sliced mushrooms and a pinch of salt. Cook without stirring for 3-4 minutes to allow them to brown. Then, stir and continue cooking for another 4-5 minutes until they have released their liquid and are golden brown.
   • Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 minute more until fragrant.
3. 3

   Cook the Pilaf

   • Add the rinsed wild rice to the pot. Stir for 1-2 minutes to toast the grains and coat them in the aromatics.
   • Pour in the vegetable broth, remaining salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 0.25 cup Light Brown Sugar (Packed)
• 2 tbsp Orange Juice (Freshly squeezed is best)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
   • Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
   • Drain the carrots thoroughly in a colander and set aside.
2. 2

   Prepare the Glaze

   • While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
   • Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3. 3

   Thicken the Glaze

   • Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
   • The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4. 4

   Glaze the Carrots

   • Add the drained carrots to the skillet with the hot glaze.
   • Gently toss and stir to coat all the carrot slices evenly.
   • Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
   • Serve immediately while warm.