Blackberry Chili Pepper Duck w/ Wild Rice


Blackberry Chili Pepper Duck w/ Wild Rice


  • 2 wild ducks - mallards, blacks, wigeon, gadwall or other "dabbling ducks"
  • halved & de-boned leaving breast and leg attached - skin on
  • 2 cups duck stock - chicken stock can be substituted
  • 8 oz. blackberry preserves
  • 8 oz. dried cranberries
  • 1 medium chili pepper
  • ½ cup merlot
  • Crème De Cassis
  • 1 tbsp. minced orange peel from fresh navel orange
  • 1/2 cup real wild rice (usually from Minnesota)
  • rosemary
  • thyme
  • salt
  • pepper


  1. Cover rice in pot with 1/2" of water and a pinch of salt
  2. Cook for 45 minutes, stirring occasionally until all water is absorbed
  3. Add 1 tbsp. water if necessary during cooking so as not to burn rice
  4. Rice should "pop" open and be a nutty flavor with a chewy consistency
  5. Put halved ducks on broiling pan, meat side down
  6. Rub rosemary, thyme, salt & pepper on skin
  7. Set aside
  8. Pour stock into large saucepan and reduce by half over med high heat
  9. Add dried cranberries and finely chopped chili pepper
  10. Reduce heat to medium and cook until cranberries plump
  11. Add blackberry preserves and stir until sauce thickens
  12. Add ½ cup of merlot
  13. Cook for 2 minutes
  14. Cook for 4-6 minutes, stirring occasionally
  15. Remove from heat. Set aside.
  16. Broil ducks for 4-6 minutes watching very carefully to brown and crisp the skin
  17. Turn over - meat side up
  18. Broil for 1 minute
  19. Be sure not to overcook - meat should be red in center and not pink. If overcooked it will taste like liver.
  20. Remove from heat
  21. Pour drippings into sauce
  22. Put sauce back on medium low heat, stirring in drippings
  23. Add 1 tsp. Creme de Cassis
  24. Cook for 2 minutes
  25. Cook for 1 minute
  26. Slice breast cross grain at an angle approximately 3/8" thick
  27. Lay slices over bed of real wild rice
  28. Ladle sauce over duck
  29. Honor the flight of this majestic animal by savoring the spirit of its wild nature.
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