| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 685 | 24g | 7g | 76g |
| sugars | fibre | protein | salt |
| 18g | 8g | 59g | 2.1g |
There’s truly something special about my Manchurian Wild Rice with Roasted Duck and Orange Glaze. Drawing on the spirit of my Southern roots while infusing a novel, global spin, this dish embodies everything I love about cooking. It’s a rhythm of flavors and features the savory punch that I have always cherished in a good meal. Credit where credit is due, though, this recipe does diverge from my usual biscuits and fried chicken, offering a vibrant palette of tastes that takes a colorfully international turn.
Dish Explained
The Manchurian Wild Rice with Roasted Duck and Orange Glaze is a symphony of flavors on the plate. Imagine biting into the beautifully roasted duck, steeped in a rich Manchurian and orange glaze that has just the right amount of sweetness, offset by a hit of tangy orange zest. The dual tone of the sauce is ideal for the meaty taste of the duck and the delicately nutty flavor of the wild rice. This dish is a fitting homage to the grandeur of Manchurian and southern cuisine.
More Than Just Good Taste
It’s not just the tantalizing harmony of flavors that gets me excited about this recipe, but its emphasis on nourishment too. Enjoying any dish should come without guilt, and this nutrient-rich meal is no exception. The wild rice is a whole grain that’s packed with antioxidants, while the duck, when eaten in moderation, offers a good amount of protein. Furthermore, the oranges provide a much needed vitamin C boost, essential for bolstering the immune system.
Would this dish pair well with other dishes? Absolutely! For a well-rounded, global-inspired menu, consider adding a simple salad with fresh ingredients straight from your garden. Alternatively, a comforting side of mashed potatoes would slide this dish right back into familiar, southern dinner territory.
In spending years surfing the culinary waves, just like I ride the real ones back home in Charleston, I’ve come to appreciate the importance of an adventurous, boundary-pushing recipe. The Manchurian Wild Rice with Roasted Duck and Orange Glaze, with its splendid balance of global flavors and nutritional value, lets me do just that. After all, cooking isn’t just about the traditions we come from, but also about the new flavors we discover along the way.
What You’ll Need
<li>2 cups of wild rice</li>
<li>4 cups of chicken stock</li>
<li>1 tablespoon of vegetable oil</li>
<li>6 duck breasts</li>
<li>Salt and pepper to taste</li>
<li>1 cup of Manchurian sauce</li>
<li>1/4 cup of orange juice</li>
<li>1/4 cup of honey</li>
<li>1 tablespoon of grated orange zest</li>
<li>2 tablespoons of soy sauce</li>
<li>2 tablespoons of water</li>
<li>1 tablespoon of cornstarch</li>
<li>3 green onions, sliced</li>
</ul>
Method
<h3>Step One</h3>
Start by cooking the wild rice. In a medium pot, bring 4 cups of chicken stock to a boil. Add the 2 cups of wild rice, and then lower the heat to a simmer. Cover the pot and cook the rice until it’s tender, which should take about 45 minutes to 1 hour.
<h3>Step Two</h3>
As the rice cooks, you can start preparing the duck breasts. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the duck breasts with salt and pepper, and then place them skin-side down in the skillet. Cook the duck until the skin is crispy, about 5 minutes. Then flip the breasts over and cook for another 5 minutes, or until they’ve reached your desired level of doneness.
<h3>Step Three</h3>
After the duck breasts are done cooking, transfer them to a plate and loosely cover them with aluminum foil to keep them warm.
<h3>Step Four</h3>
In the same skillet, add 1 cup of Manchurian sauce, 1/4 cup of orange juice, 1/4 cup of honey, 1 tablespoon of grated orange zest, 2 tablespoons of soy sauce, and 2 tablespoons of water. Bring this mixture to a simmer while stirring constantly.
<h3>Step Five</h3>
In a small bowl, make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Stir until the cornstarch is completely dissolved. Slowly add this to the skillet, stirring constantly. Continue to cook the sauce until it has thickened, about 2 minutes.
<h3>Step Six</h3>
Slice the cooked duck breasts and add them to the skillet, making sure they’re coated with the sauce. Also add the sliced green onions. Stir this mixture until everything is heated through.
<h3>Step Seven</h3>
To serve, divide the cooked wild rice among your plates, and then top it with the duck breasts and sauce. Enjoy this delicious Manchurian Wild Rice with Roasted Duck and Orange Glaze!
