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1
Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking.
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2
Season the duck with salt and pepper to taste.
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3
Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat.
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4
Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
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5
Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
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6
Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
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7
Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups.
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8
In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick.
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9
Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes.
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10
Add the tomatillos and toss to coat.
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11
Stir in the reduced chicken stock and heat through.
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12
Add in the sugar-rice wine vinegar mixture.
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13
Whisk the ancho chile powder and horseradish into the sauce until smooth.
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14
Season with salt and pepper, to taste.
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15
Heat the olive oil in a medium saucepan over medium heat.
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16
Add the onions and garlic and cook until soft.
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17
Add the arborio rice and cook for 1 to 2 minutes.
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18
Begin adding the stock.
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19
During the last 2 minutes of cooking add the cooked wild rice.
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20
Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
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21
*Fresh thyme butter.
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22
Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth.
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23
Season with salt to taste.
