Serves: 2
Prep/Cook time: 20-30 minutes

• 2 6 oz duck breasts
• Salt & pepper to season
• Olive oil
• 1 tsp chopped garlic
• 1 tsp dried rosemary
• 1/2 cup red wine
• 1 bundle asparagus
• 1/2 cup Italian Balsamic dressing
• 1 package Rice River Farms Festival Medley wild rice, prepared as directed

Preheat oven to 350 degrees. Cut the asparagus stems, about an inch from the bottom. Marinate in Italian balsamic dressing. Set aside. Season duck breasts with salt and pepper on both sides. In a medium skillet, drizzle enough oil to slightly coat bottom of pan over high heat. Place duck breast, skin side down, until skin becomes crispy, about 2-3 minutes. Carefully turn breasts over and sear for another 2-3 minutes. Remove from heat and place duck on a sprayed cookie sheet, skin side down, and bake for 10-12 minutes for medium temperature. Reduce stove heat to medium low and deglaze the same pan used for the duck with red wine. Whisk liquid to remove any duck remnants. Add in chopped garlic and rosemary. Simmer over low heat. On outdoor grill or an indoor grill plate, spray surface with cooking spray. Grill asparagus for 4-5 minutes, rolling occasionally to cook all sides evenly. If no grill is available, simply spray another cookie sheet and place asparagus in the oven with the duck, baking for about 5-6 minutes. Remove from heat and let cool at room temperature. Once duck has reach desirable doneness, remove from oven and plate along side cooled rice. Arrange asparagus as a side dish and drizzle sauce over the duck breasts. Enjoy!