• 4 duck breasts, 3-4 lbs
  • 1 cup wild rice, cooked, seasoned with salt and pepper
  • ¾ cup chopped hazlenuts
  • 1 cup brut rose sparkling wine/champagne
  • 1 tablespoon honey
  • 1 tablespoon butter
  • salt and pepper


Score the fat side of the breasts, salt and peppr well, render fat side down in ungreased pan. Brown both sides well, drain anp let rest.

Saute shallots garlic in 2 tbsp duck fat. Add sp thyme lavender dried cherries, deglaze with the rose, reduce slightly, and add the honey. Finish the sauce with the butter.
Slice the duck on an angle, place slices on a bed of the wild rice mixed with the hazelnuts, then serve sauce on top.

Game, Poultry
MacGourmet downloadDuck with Champagne Sauce. To import, drag image to your MacGourmet recipe box.