8 duck breasts, skin on
salt and pepper, to taste
3 ounces chard leaves, torn
4 ounces butter
1 pint chicken stock
2 quarts Red Rice, recipe follows, cooked
3 tablespoons parsley, chopped
1 cup Apricot Mustard, recipe follows
1 ounce sliced almonds, toasted
Servings: 8
1. Score the skin of the duck breasts in a crosshatch pattern with a sharp knife. Season with salt and pepper and place the breasts skin side down in a rondeau. Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes. Turn the duck breasts in the pan and turn off the heat. Allow them to rest in the pan for 30 seconds. Then remove the breasts from the pan and allow them to rest in a warm place for 10 minutes.
2. Sauté the chard in 2 ounces (60 grams) of the butter until it wilts. Season with salt and pepper.
3. Bring the chicken stock to a boil. Add the cooked Red Rice and season with salt and pepper. Vigorously beat in the remaining butter and parsley and heat over moderate heat until the rice is hot, approximately 1 minute.
4. Slice the duck breasts and arrange on eight warm plates. Garnish with the wilted chard, brush the breasts with the Apricot Mustard, sprinkle with almonds and serve with Red Rice on the side.
salt and pepper, to taste
3 ounces chard leaves, torn
4 ounces butter
1 pint chicken stock
2 quarts Red Rice, recipe follows, cooked
3 tablespoons parsley, chopped
1 cup Apricot Mustard, recipe follows
1 ounce sliced almonds, toasted
Servings: 8
1. Score the skin of the duck breasts in a crosshatch pattern with a sharp knife. Season with salt and pepper and place the breasts skin side down in a rondeau. Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes. Turn the duck breasts in the pan and turn off the heat. Allow them to rest in the pan for 30 seconds. Then remove the breasts from the pan and allow them to rest in a warm place for 10 minutes.
2. Sauté the chard in 2 ounces (60 grams) of the butter until it wilts. Season with salt and pepper.
3. Bring the chicken stock to a boil. Add the cooked Red Rice and season with salt and pepper. Vigorously beat in the remaining butter and parsley and heat over moderate heat until the rice is hot, approximately 1 minute.
4. Slice the duck breasts and arrange on eight warm plates. Garnish with the wilted chard, brush the breasts with the Apricot Mustard, sprinkle with almonds and serve with Red Rice on the side.
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