Grilled Duck Breast With Wild Rice-Dried Cherry Pilaf

Recipe Ingredients

4		Duck breast halves - boned
2		Garlic - peeled, minced
1		Lime - zested and juiced
2 tablespoons	30ml	Sorghum
		= (or firmly packed brown sugar)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Wild Rice Dried Cherry Pilaf
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - peeled, and (medium)
		Finely chopped
1 cup	160g / 5.6oz	Wild rice
3 cups	711ml	Chicken broth
1/2 cup	80g / 2.8oz	Long-grain white rice
1/2 cup	31g / 1.1oz	Dried cherries
1 tablespoon	15ml	Sorghum
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

With a sharp knife, score the skin on each duck breast, but don't cut through to the meat.

In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour.

Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

Wild Rice-Dried Cherry Pilaf: In a covered casserole, heat the olive oil over medium heat and saute the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9766) - from the TV FOOD NETWORK

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