Duck: Lean And Delicious

Leave it to The Early Show resident chef Bobby Flay to find a way to include every holiday flavor in a single dish.

Watch the video to find out how to make: Pan Roasted Muscovy Duck Breast with a Clementine Tomatillo Sauce, served with Wild Rice Risotto and Haricot Verts.

Muscovy duck is one of the leanest ducks around,making it a most popular choice since it has less fat than other varieties.

The following are the recipes:

Pan Roasted Muscovy Duck Breast with a Clementine-Tomatillo Sauce served with Wild Rice Risotto & Haricot Verts
Serves: 4

Pan Roasted Duck Breast
One Muscovy duck breast, approximately 2 lbs
Salt and freshly ground pepper

Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12-15 minutes.

Clementine & Tomatillo Sauce
2 1/2 cups granulated sugar
2 cups rice wine vinegar
3 cups tangerine juice
3 cups orange juice
4 whole black peppercorns
6 cups chicken stock reduced to 2 cups
1/2 cup water
2 Clementines, quartered and sliced 1/4" thick
2 tablespoons ancho chile powder
2 tablespoons freshly grated horseradish
2 tomatillos, quartered and sliced 1/4" thick
Salt and freshly ground pepper

1. Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces and becomes syrupy, about 10 minutes. Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. Add the reduced chicken stock.
2. While the sauce is reducing, place the remaining 1/2 cup of sugar in a small saucepan with the water over high heat and cook until the sugar has melted and the mixture becomes slightly thick. Add the clementines and cook for 1-2 minutes; add the tomatillos and toss to coat.
3. Whisk the ancho chile powder and horseradish into the sauce until smooth. Add the caramelized clementines and the tomatillos, cook for 2-3 minutes and season with salt and pepper to taste.

1. Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and cook for 1-2 minutes. Add the wine and cook until reduced. Begin adding the stock, one cup at a time.
2. During the last 2 minutes of cooking, add the cooked wild rice. Finish with the thyme butter and parmesan cheese and season with salt and pepper to taste.