Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Wild Rice-Dried Cherry Pilaf:

Directions

With a sharp knife, score the skin on each duck breast, but don't cut through to the meat.

In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour.

Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

Wild Rice-Dried Cherry Pilaf:

In a covered casserole, heat the olive oil over medium heat and saute the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.;

IDEAS YOU'LL LOVE

Orange Duck Breasts

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Grilled Asparagus

Recipe courtesy of Carol Kurt

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Stuffed Turkey Breast

Recipe courtesy of The Neelys

Potted Chicken Breasts with Lemon and Rosemary

Recipe courtesy of Rachael Ray

Duck Pot Pie

Recipe courtesy of Jessica O'Donnell

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking