Wild Rice Bowl with Roasted Duck, Mushrooms, and Red Wine Reduction

Ingredients

• •1 cup wild rice
• •2 duck breasts (about 6 oz each)
• •8 oz mixed mushrooms, sliced
• •1 cup red wine
• •1 cup chicken or duck stock
• •2 tbsp butter
• •2 cloves garlic, minced
• •1 tbsp fresh thyme
• •1 tbsp balsamic vinegar
• •to taste salt and black pepper

Directions

1. 1Cook wild rice according to package directions until tender, about 40 minutes.
2. 2Pat duck breasts dry and season with salt and pepper. Sear skin-side down in a hot skillet for 5 minutes until crispy, then flip and roast in a 400°F oven for 8-10 minutes until medium-rare. Rest for 5 minutes, then slice.
3. 3In the same skillet, melt butter over medium-high heat and sauté mushrooms with garlic and thyme for 5 minutes until golden. Season with salt and pepper.
4. 4Pour red wine into the skillet, scraping up browned bits, and reduce by half, about 3 minutes.
5. 5Add stock and balsamic vinegar to the wine reduction and simmer for 2 minutes until slightly thickened.
6. 6Divide wild rice between bowls, top with sliced duck breast and mushrooms, then drizzle with red wine reduction and serve immediately.

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