Christmas wild rice wreath with crispy duck, spiced cherries, and orange glaze

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the duck breasts dry, score the skin in a crosshatch pattern without cutting into the meat, and season both sides with 4 g (3/4 tsp) salt, black pepper, cinnamon, and ground cloves.

2. 2

   Place the duck breasts skin-side down in a cold ovenproof skillet. Set over medium heat and cook for 8-10 minutes so the fat slowly renders and the skin becomes golden and crisp. Remove some of the rendered fat and reserve it. Flip the duck breasts and cook 1 minute on the flesh side.

3. 3

   Transfer the skillet to the oven and roast the duck for 8-10 minutes at 200 °C / 400 °F for a juicy doneness. Remove from the oven, transfer the duck to a board, and let it rest for 10 minutes before slicing.

4. 4

   Meanwhile, heat 1 tablespoon of the reserved duck fat with the butter in a saucepan. Add the shallot, celery, and garlic, and cook for 4-5 minutes until softened. Stir in the thyme and half of the orange zest.

5. 5

   Add the wild rice blend, stir for 1 minute, and pour in the hot chicken stock. Add 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 40-45 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

6. 6

   In a small saucepan, combine the orange juice, balsamic vinegar, honey, Dijon mustard, and the remaining orange zest. Cook over medium heat for 6-8 minutes until slightly thickened into a glaze.

7. 7

   In another small saucepan, combine the dried cherries, red wine, and rosemary. Cook over medium-low heat for 8-10 minutes until the cherries plump up and the wine reduces almost completely.

8. 8

   Fluff the rice with a fork and mix in the parsley, toasted walnuts, and the spiced cherries with their reduction. Taste and adjust with the remaining 2 g (1/2 tsp) salt if needed.

9. 9

   Lightly grease a 22-24 cm / 9-10 in ring mold with a little of the reserved duck fat. Press the hot rice mixture into the mold to shape it. Let it sit for 3 minutes, then unmold onto a serving platter.

10. 10

    Slice the duck. Arrange it over the rice wreath and brush with some of the orange glaze. Serve the remaining glaze on the side or spooned over the top. If you want everything hotter for serving, return the assembled wreath to the oven for 5 minutes at 180 °C / 350 °F before bringing it to the table.