Smoked Duck Breast

Name: Smoked Duck Breast
Ingredients: 1 cup jasmine rice; 1 cup wild rice; 2 teaspoons kosher salt; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 1 small onion, finely diced; 1 clove garlic, minced; 1 cup grated Pecorino Romano cheese; 6 large eggs; 2 tablespoons olive oil; 1/2 pound slab bacon, diced; 1 small butternut squash, peeled and cut into medium dice; 1 medium white onion, thinly sliced; 3 smoked duck breasts, about 1 pound each; 1/4 teaspoon ground cinnamon; 2 10-ounce bags spinach

16 ingredients

14 steps

Ingredients

1 cup jasmine rice
1 cup wild rice
2 teaspoons kosher salt
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, finely diced
1 clove garlic, minced
1 cup grated Pecorino Romano cheese
6 large eggs
2 tablespoons olive oil
1/2 pound slab bacon, diced
1 small butternut squash, peeled and cut into medium dice
1 medium white onion, thinly sliced
3 smoked duck breasts, about 1 pound each
1/4 teaspoon ground cinnamon
2 10-ounce bags spinach

Directions

1

Combine jasmine rice, 2 cups water and 1 tablespoon salt in a large saucepan.
2

Bring to a boil, reduce heat to low and cook, covered, 20 minutes until rice is tender and liquid is evaporated.
3

Spread on a cookie sheet to cool.
4

Combine wild rice, 2 1/2 cups water and 1 tablespoon salt in a large saucepan.
5

Bring to a boil, reduce heat to low and cook, covered, 50-55 minutes until rice is tender and liquid is evaporated.
6

Spread on a cookie sheet to cool.
7

Heat 1 tablespoon olive oil and 1 tablespoon butter in a small saucepan over medium-low heat.
8

Add onions and garlic, cover and cook until onions are tender, but not brown.
9

Transfer to a large bowl.
10

Add rice, pecorino and eggs.
11

Stir to combine.
12

Shape rice into balls using 2 tablespoons for each, then flatten.
13

Heat remaining 2 tablespoons butter in a large saute pan over medium heat.
14

Add pancakes and cook until browned and heated through, about 4 minutes per side.