Duck Pemmican
Maple Sugar, Wild Rice, Blueberries
Chef Sean Sherman of The Sioux Chef | Minneapolis
Yield: 6 servings
Adapted by StarChefs | October 2018
INGREDIENTS
2 duck breasts
¼ cup maple sugar
1 tablespoon salt
¼ cup wild rice
4 ounces dried blueberries
METHOD
Remove skin and fat from duck breasts and slice meat into long, thin strips. In a bowl, combine sugar and salt. Rub duck strips with the cure and dry in a dehydrator. In a shallow sauté pan over low heat, render fat from duck skin and fat, about 45 minutes. Reserve crisped skin and strain fat into a separate sauté pan set over medium-low flame. Add rice to the pan, stirring and shaking the pan until rice begins to pop and puff. Remove puffed rice and dain on paper towels; reserving fat. To a food processor (or in a mortar and pestle, if you feel strong enough), add crisped skin and fat, dried duck, puffed rice (reserving some grains for garnishing), remaining rendered fat, and dried blueberries. Process until coarsely ground and consistent in texture. Using hands, form into bite-size pieces. Garnish with puffed rice.
