Seared Duck Breast with Wild Rice and Beans

Step 1

Score the duck breast skin in a crosshatch pattern, then season both sides with 1 tsp salt and 0.5 tsp black pepper.

Step 2

Place the duck skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deep golden and crispy, about 8 minutes. Pour off excess fat as needed.

Step 3

Flip the duck and cook until the internal temperature reaches 130°F for medium-rare, about 4-5 minutes. Rest on a plate, reserving the skillet.

Step 4

While the duck rests, combine 1 cup wild rice blend and 2 cups chicken broth in a saucepan. Bring to a boil, then simmer covered until tender, about 25 minutes.

Step 5

In the reserved skillet, add 8 oz green beans and 2 sliced garlic cloves. Sauté over medium heat until the beans are bright green and tender-crisp, about 4 minutes.

Step 6

Slice the rested duck breast thinly. Serve over the wild rice and beans, with a squeeze of fresh orange juice from 1 orange for brightness.

Step 7

For extra flavor, stir a pat of butter into the sauce or add a splash of orange juice to the pan before serving.