Pan Roasted Muscovy Duck Breast With A Clementine - Tomatillo Sauce Served With Wild Rice Risotto Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1439
FAT
52%
CHOL
9%
SOD
53%

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Ingredients for 4 servings

6 cups chicken stock reduced to 2 cups

Salt and freshly ground pepper

2 tablespoons ancho chile powder

4 whole black peppercorns

1 tablespoon freshly grated horseradish

6 to 8 cups chicken stock

3 cups orange juice

2 cups arborio rice

2 tablespoons olive oil

1/4 cup water

2 tablespoons fresh thyme butter, procedure follows

1 cup rice wine vinegar

Clementine and Tomatillo Sauce, recipe follows

2 clementines, quartered and sliced 1/4-inch thick

1 cup wild rice, cooked

1 Muscovy whole duck breast, approximately 2 pounds

1 medium onion, finely chopped

Wild Rice Risotto, recipe follows

2 cloves garlic, finely chopped

2 tomatillos, quartered and sliced 1/4-inch thick

1/4 cup freshly grated Parmesan cheese

1 1/2 cups granulated sugar

3 cups tangerine juice

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