Cured Duck Breast with Rice Porridge
- 4 8 oz. skin-on, bone-in Muscovy duck breast
- 1 c Carolina Gold rice
- 1 Fresh bay leaf
- 1 T Canola oil
- 1/4 oz. Firm sheep’s milk cheese, grated
- 1 T Fresh lemon juice
- 3 c Water
- Duck jus, as needed
- Freshly ground black pepper
- Kosher salt, as needed
Liberally season the duck breasts with salt. Place on a rack set over a nonreactive baking dish and refrigerate, uncovered, for 72 hours. At service, bring to room temperature. Meanwhile, combine the water and rice in a saucepan with the bay leaf and salt, and bring to a simmer, stirring, over medium heat. Reduce the heat to low and cook the rice, stirring frequently to prevent sticking, cooking until tender, about 20 minutes; set aside and keep warm.
Heat canola oil in a cast-iron skillet over medium heat. Pat duck breasts dry with paper towels and season with pepper. Place breasts in the skillet, skin side down, and sear until golden and crispy and most of the subcutaneous fat has rendered, 10 to 12 minutes. Turn the breasts, transfer the skillet to a preheated 350°F oven, and roast for about 10 minutes, until inserted thermometer reads 130°F; rest 5 minutes.
To plate, carve the duck breasts into slices about 1⁄2-inch thick and divide them among 2 plates. Stir cheese and lemon juice into the porridge, correct seasonings with salt, and spoon it next to the duck. Drizzle the breasts with the warmed jus.
Chef Sean Brock, from his cookbook 'South' from Food Fanatics Magazine®