Rinse the wild rice and Arborio rice separately under cold water.
Heat the Duck Fat in a heavy-bottomed pot over medium heat.
Add the Duck Livers and cook, searing quickly on all sides, about 3-4 minutes. Remove from the pot and set aside. Do not overcook.
Add the Shallots and Garlic to the pot and cook until translucent, about 5 minutes.
Add the Cremini Mushrooms and cook until browned, about 5-7 minutes.
Stir in the Smoked Paprika, Cayenne Pepper, Nutmeg, and Herbes de Provence. Cook for 1 minute.
Add the wild rice and Arborio rice to the pot and toast for 2-3 minutes, stirring constantly.
Deglaze the pot with the Sherry Vinegar, scraping up any browned bits.
Add the Duck Stock and bring to a simmer. Reduce heat to low, cover, and cook for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Gently fold in the seared Duck Livers. Heat through for 2 minutes.
Season with Fleur de Sel to taste. Garnish with Fresh Chives before serving.
Ingredients
4
1 pound450 gDuck Livers-cleaned and deveined
1 cup170 gWild Rice-rinsed
1/2 cup85 gArborio Rice
1/2 cup85 gShallots-finely diced
2 cloves6 gGarlic-minced
1/4 cup30 gCremini Mushrooms-finely diced
3 tbsp45 mLDuck Fat
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLCayenne Pepper
1/4 tsp1.25 mLNutmeg-freshly grated
1 tsp5 mLHerbes de Provence
1 tsp5 mLFleur de Sel
3 cups710 mLDuck Stock
2 tbsp30 mLSherry Vinegar
2 tbsp30 mLFresh Chives-chopped
Equipment
Heavy-bottomed pot
Cutting board
Knife
Instructions
Rinse the wild rice and Arborio rice separately under cold water.
Heat the Duck Fat in a heavy-bottomed pot over medium heat.
Add the Duck Livers and cook, searing quickly on all sides, about 3-4 minutes. Remove from the pot and set aside. Do not overcook.
Add the Shallots and Garlic to the pot and cook until translucent, about 5 minutes.
Add the Cremini Mushrooms and cook until browned, about 5-7 minutes.
Stir in the Smoked Paprika, Cayenne Pepper, Nutmeg, and Herbes de Provence. Cook for 1 minute.
Add the wild rice and Arborio rice to the pot and toast for 2-3 minutes, stirring constantly.
Deglaze the pot with the Sherry Vinegar, scraping up any browned bits.
Add the Duck Stock and bring to a simmer. Reduce heat to low, cover, and cook for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Gently fold in the seared Duck Livers. Heat through for 2 minutes.
Season with Fleur de Sel to taste. Garnish with Fresh Chives before serving.
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