Cinnamon Roasted Duck Breast with Cabernet Fig Chutney on Walnut Wild Rice Fritters

Yields 24 individual bites

Cabernet Fig Chutney

1 pint Black Mission Figs, diced 1/2 cup yellow onion, diced finely 1/2 cup cabernet vinegar 1/2 cup dark brown sugar 1/2 cup cabernet sauvignon wine 1 tsp. chopped garlic 1 tsp. pickling spice 3 each black peppercorns, cracked

Combine pickling spice and black peppercorns in a cheesecloth, and tie into a sachet.

Combine onions, vinegar, sugar, Cabernet Sauvignon, garlic, pickling spice/pepper sachet in a sauce pot and bring to a boil. Reduce to simmer. Cook until onions are clear and mixture is reduced to a loosely thickened mixture. Remove sachet and fold in figs, then hold room temperature until ready to serve.

Wild Rice Cakes

1 1/2 cups wild rice, cooked 1/2cup onions, diced small and caramelized 1/2 cup all purpose flour, sifted 1/2 tsp. Baking powder 1 egg—beaten 1/4 cup milk 1/4 cup toasted walnuts, finely chopped Cooking oil Kosher salt and fresh ground black pepper to taste

Whisk together flour and baking powder in a bowl, then add egg, mix well.

Slowly whisk in milk, then fold in wild rice, caramelized onions and walnut pieces.

Season mixture with salt and pepper. In a non stick pan, lightly oil and cook small test pancake to taste the seasoning. Adjust as salt and pepper as necessary.

Using a 2 inch circle cutter, place it onto the lightly oiled non stick pan, pour 1 tablespoon of the mixture into the center, then repeat until pan is full. Cook pancakes over medium heat until lightly browned on one side then turn over and cook until batter is cooked through. Repeat until you have 24 pan cakes. Keep warm.

Cinnamon Duck

1 Muscovy duck breast 1 Tbs. ground cinnamon 1 tsp. sugar Fresh cracked black pepper and Kosher salt to taste 1 tsp. corn oil

Season both sides of duck with salt, fresh cracked black pepper. Then coat only the meat side of the duck breast with the sugar and then the cinnamon.

Place duck skin side down in a medium hot skillet with 1 tsp. corn oil then immediately reduce heat to very low. Continue to slowly render fat from the skin until crisp, about 20 minutes.

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Turn heat to high and turn the duck over to meat side to sear quickly, for about 30 seconds. You want the temperature of the meat to be no more than medium rare. Allow to rest for 20 minutes. Hold warm.

To assemble place warm rice fritters on a platter.

Slice the duck breast thinly. You will need 24 slices.

Place one slice duck on each rice cake

Spoon 1/2 tsp. chutney on top of duck, allowing some of the duck breast to show.

Garnish with a fresh fig wedge and a dusting of cinnamon

Recipes by Chef Craig Schauffel

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