Duck

• 8-10 oz boneless duck breast
• kosher salt
• pepper
• garam masala (a spice mixture of ginger, clove, cardamom & pepper)
• olive oil for saute pan

Wild Rice Pancakes

• 1 cup cooked jasmine rice or white rice
• 1½ cups wild rice
• 4½ cups vegetable stock, separated
• 3 tbsp olive oil
• ½ cup onion, small dice, sauteed in olive oil
• 2 tbsp minced garlic
• 2 tsp fresh sage or thyme, chopped
• salt & pepper to taste

Sour Cherry Chutney

• 2½ cups frozen cherries, thawed
• 6 tbsp sugar
• 1 tbsp minced shallot
• 1 tbsp minced ginger
• 3 tbsp port
• splash of lemon juice

Prepare the Duck Breast

1. With a very sharp knife, make very light cuts across the entire skin surface of the duck breast.  Don't go too deep because you just want to render the fat from the skin
2. Turn the duck breast over and make very light cuts going in the opposite direction to form tiny squares
3. Season both sides of the duck breast with salt and pepper and rub into the skin
4. Coat and season both sides of the duck with garam masala (a spice mixture of ginger, clove, cardamom & pepper)

Sear the Duck Breast

1. In a small amount of oil, over medium heat, sear the duck breast for 13-15 minutes on one side, and then 4-6 on the other.  Duck should be pink in the middle when done.  Do not overcook
2. Let rest before slicing

Prepare the Wild Rice Pancakes

1. Blend the white rice and wild rice in a food processor for a few seconds
2. Add the chopped garlic and sauteed diced onion and process for a few seconds
3. Add sage and process for a few seconds to incorporate into rice mixture
4. Add a little vegetable stock to bring rice together and process to combine
5. Add salt & pepper to taste and process a few seconds to combine

Form the Wild Rice Pancakes

1. Remove mixture from food processor and put into a bowl
2. Form small scoopfuls of rice into tiny pancakes and place on a parchment paper-lined cookie sheet.  (You can place formed pancakes in the refrigerator to help them keep their shape)

Saute & Bake the Wild Rice Pancakes

1. Preheat oven to 350°
2. Saute in olive oil on medium heat about 5 minutes each side, until brown
3. Move around a little bit to keep from sticking.  Add olive oil as needed to keep from sticking
4. Bake pancakes until crisp, about 3-5 minutes

Prepare the Sour Cherry Chutney (For this recipe the chutney should be served warm)

1. Briefly saute shallot and ginger and continue to cook until shallot is soft
2. Pour the port into the pan off heat, then return to heat and deglaze the pan
3. Add sugar, cherries and lemon juice and cook until thickened to a loose jam-like consistency

Assemble the Appetizer

1. With a sharp knife, start at the corner of the duck breast and slice ribbon-like slices
2. Put some sour cherry chutney on the cake
3. Top with ribbon of duck
4. Garnish with shaved scallions or cilantro

Notes:

• Can use leftover rice for the pancake recipe
• Pancakes by themselves are good for a vegan diet