Grilled Duck Breast with Wild Rice Cakes and Mango

Title:
Grilled Duck Breast with Wild Rice Cakes and Mango

Yield:
6 Servings

Categories:
Poultry,
Grilling




Ingredients:





    12    Boneless fresh duck breasts;


          -trimmed


   1/2 c  Olive oil


     1 sm Orange; sliced


     3    Garlic cloves; crushed


     1 tb Fresh thyme; coarsely


          -chopped


     1 tb Fresh sage; coarsely chopped


     1 tb Fresh tarragon; coarsely


          -chopped


     1 tb Fresh rosemary; coarsely


          -chopped


     6    Sprigs watercress; (for


          -garnish)





--------------------------WILD
RICE GRIDDLE CAKES--------------------------


     2 tb Butter


   1/2    Onion; finely chopped


   1/4 c  Wild rice; rinsed and


          -drained


     2    Bay leaves


   3/4 c  Water


     1 c  All purpose flour


   1/2 ts Salt


     1 ts Sugar


     1 lg Egg; beaten


 1 1/2 c  Milk


     1 ts Vanilla


     2 tb Butter; melted


   1/2 c  Clarified butter



--------------------------------MANGO
SAUCE--------------------------------


     3    Mangoes


     1 tb Sugar


   1/4 c  Rice wine vinegar


     2 c  Demiglace or brown sauce


          Salt and ground white pepper





 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


       1    minute to crisp skin.


 


 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 
on May


 15, 1998