Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

This wild duck recipe was provided by Grenadier’s Executive Chef Charles Weber to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Weber grew up in Wisconsin and blended his knowledge of hunting with his art of cooking.

Grenadier’s Seared Duck Breast with Wild Rice Griddle Cakes and Tart Cherry Sauce

Sauce Ingredients:
1 c. dried tart cherries
3 c. reduced chicken broth or duck , see note
¼ tsp. salt, or to taste
Freshly ground black pepper, to taste

Duck breasts:
8 duck breasts, skin lightly scored
1 tbsp. kosher salt
Freshly ground black pepper
Fresh herbs, for garnish
2 tbsp. unsalted butter, for serving
Wild rice griddle cakes (recipe follows)

Put cherries and broth into medium saucepan. Heat to boil; reduce to simmer. Simmer, uncovered, until cherries are softened, about 10-15 min. Adjust seasoning. (Can be made a day ahead and refrigerated.)

Season duck with salt and pepper, place skin-side down in heated large heavy skillet. Cook to render fat, about 3-4 min. Turn over duck; sear flesh side, about 3-4 min. for medium rare. Transfer to warm platter; tent with foil.

Gently reheat sauce; stir in butter until melted. Arrange warm griddle cakes, one each on warm plates. Thinly slice each duck breast across grain; lay slices over griddle cakes and spoon on sauce. Garnish with fresh herbs.

Note: To reduce, cook broth in medium saucepan over medium-high heat until reduced by half, about 15 min.

Wild Rice Griddle Cakes
3/4 c. flour
1 tbsp. baking powder
1 c. half-and-half
1 large egg
3/4 c. cooked wild rice
4 green onions, finely diced
½” piece ginger, peeled, grated
¼ tsp. salt, or to taste
Freshly ground black pepper to taste
1/8 tsp. nutmeg
2-3 tbsp. vegetable oil

Combine flour and baking powder in medium bowl. Whisk half-and-half and egg in small bowl; add to dry ingredients; mix. Stir in wild rice, green onions and ginger. Adjust seasoning with salt, pepper and nutmeg. Refrigerate at least 1 hour before cooking.

Heat oil in large skillet over medium heat. Spoon batter into skillet to form 3-inch-diameter pancakes; cook until browned, about 3 min. Turn; cook until browned, about 3 min. Remove; keep warm in 200-degree oven. Repeat with remaining batter, adding more oil as necessary.

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