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1
Preheat the oven to 375F.
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2
To cook the rice, heat the stock in a medium saucepan and then keep warm over low heat.
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3
Heat 2 tablespoons of the oil in a large saute pan over high heat until the oil begins to shimmer.
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4
Pat the chicken livers dry with paper towels and season with salt and pepper.
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5
Cook, turning once, until golden brown and cooked to medium, about 5 minutes.
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6
Remove from the heat, let cool slightly, and then coarsely chop.
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7
Set aside.
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8
To cook the duck, heat a large ovenproof saute pan over medium heat.
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9
Score the skin of the duck breasts with a sharp knife, cutting 1/8 inch into the skin at 1-inch intervals in a crosshatch pattern.
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10
Season both sides of the duck with salt and pepper.
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11
Place the breasts in the pan, skin side down, and cook until golden brown and the fat has rendered, about 10 minutes.
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12
Carefully drain most of the fat from the pan, turn the breasts over, and roast in the oven to medium-rare, about 10 minutes longer.
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13
Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing.
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14
While the duck is cooking, heat the remaining 2 tablespoons oil and the butter in a large deep saute pan over medium heat.
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15
Add the celery, garlic, and jalapenos and cook until soft, 4 minutes.
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16
Add the roasted yellow and red peppers and cook for 1 minute.
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17
Add the Arborio rice, stir to coat, and cook for 1 minute.
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18
Begin adding the hot stock 1/2 cup at a time to the rice, stirring constantly until absorbed.
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19
Continue adding stock and stirring until the rice is al dente, about 20 minutes.
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20
You may not need all of the stock.
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21
Stir in the wild rice, chicken livers, parsley, thyme, and maple syrup and heat through, 1 to 2 minutes.
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22
Transfer to a large bowl or platter and top with the toasted pecans.
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23
Slice the duck crosswise into 1/2-inch-thick slices, transfer to a platter, and drizzle with the bourbon sauce.
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24
Serve extra sauce on the side.
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25
Heat the oil and 1 tablespoon butter in a medium saucepan over medium heat.
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26
Add the carrot, onion, celery, and leek, season with salt and pepper, and cook until soft, stirring occasionally, about 7 minutes.
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27
Increase the heat to high, add 1 cup of the bourbon, and boil until completely evaporated, about 5 minutes.
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28
Add the stock and thyme sprigs and boil until reduced to a sauce consistency (see page 250), about 1 1/2 cups, 20 minutes.
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29
Strain the sauce through a fine-mesh strainer into a bowl and return to the saucepan.
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30
Stir in the 2 tablespoons chilled butter, the remaining 2 tablespoons bourbon, and the chopped thyme.
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31
Season the sauce with salt and pepper to taste and keep warm.
