Serves 2
Prep Time: 15 minutes
Cook Time: 25 minutes
| Cranberry Orange Duckling Breast |
| 2 | Culver Cranberry Orange Duckling Breasts (thawed) |
| | |
| Cranberry Walnut Rice |
| 1 | Cup Long Grain White Rice |
| 2 | Ounces of Sun-Dried Cranberries |
| 1 | Ounces of Walnut Halves |
| 1 ½ | Cups Cranberry Juice |
| 1 | Pinch of Salt |
| | |
| Honey Orange Glaze |
| ½ | Cup of Honey |
| 2 | Large Oranges |
Rice
Cook rice per the directions.
Cranberry Walnut Snap Peas
Place rice, cranberries, and juice in small sauce pan.
Bring to boil and simmer for about three minutes.
Turn off heat.
Cover and let stand for 10 minutes.
Duckling Breast
Heat duck on high in heavy skillet skin-side down till golden brown (10 to 12 minutes).
Pour off renderings.
Flip over and turn down heat.
Cook two more minutes (duckling should be pink).
Coat with Honey Orange Glaze
Remove from pan and let rest on cutting board for 5 minutes.
Slice into ½ inch pieces.
Honey Glaze:
Juice Oranges into small Sauce Pan
Add Honey and heat over medium heat, stirring constantly until reduced by half.
Serving
Serve with rice and fresh steamed pea pods.
