TC Recipe: Seared Duck Breast w/Wild Rice & Pumpkin

November 12 2007

By Thom Pastor
Suggested Pairing: 2005 Craftsman Syrah
Serves 2

Seared Duck Breast with Wild Rice & Pumpkin


Seared Duck Breast

  • 1 large duck breast
  • 1 cup pumpkin, 1/2” dice (no skin or seeds)
  • 1/4 cup onion, 1/4” dice
  • 1 cup wild rice, cooked
  • 1/4 cup toasted pepitas (green pumpkin seeds)
  • 1/2 cup dried cherries
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Extra virgin olive oil to cook with
  • Apple cider sauce (recipe follows)

Apple Cider Sauce

  • 1 cup premium apple cider
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons butter
  • Salt and pepper to taste


Seared Duck Breast

  1. Cook the pumpkin and onion in a sauté pan with oil until half done. Add rice, butter, and a drizzle of sauce, toss frequently.
  2. When the pumpkin is cooked through, add the pepitas and cherries just to heat them up.
  3. Sear the duck breast on both sides in a hot sauté pan. Let it rest a minute on a cutting board before slicing.
  4. Assemble the plate and drizzle warm sauce over the top.

Apple Cider Sauce

  1. Combine ingredients in a small sauce pot and boil until reduced by half. Adjust seasoning.