Duck Breast en Croute

To make Wild Rice Pilaf:cook wild rice in chicken stock, drain well. Sauté mushrooms in 2 tbls butter until liquid is evaporated, add celery, garlic and onions, sauté for an additional 2 minutes. Place the mushroom mixture, side pork, parsley, red bell peppers, bread crumbs, green onions, and wild rice in a bowl and fold to combine, salt and pepper to taste. To make the beurre blanc, combine the shallots, white wine and lemon juice in a sauce pan, reduce on low heart, to two tablespoons by volume. Gradually whisk in the chilled butter, one piece at a time until all is incorporated. Adjust the taste with salt and pepper. Wash and trim all of silver from the breast of the duck. Butterfly breasts, pound to flatten between plastic wrap, looking shot. Place layer of Wild Rice Pilaf, press down, roll and tuck in ends, Place on rack in roasting pan with 1/4 inch of water. Brush with butter, salt and pepper. Cover and bake 45 minutes at 400 degrees. Until 145 degrees F internal temperature. (Do not over cook). Chill and wrap in puff pastry, brush with egg wash, finish in 400 degree F oven for 15 minutes. Simmer the rhubarb, merlot wine, sugar and water for 30 minutes. Pass the sauce through a course strainer to remove the pulp. Slice the Duck En Croute and arrange on the Rhubarb sauce and top with beurre blanc to garnish.

Serves: 6

Copyright (c) 2000-2005 Snake River Grill

Comments on the web site:webmaster@thirdwish.cc