Smoked Duck Breast

Ingredients

• 1 cup jasmine rice
• 1 cup wild rice
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 1 small onion
• finely diced
• 1 clove garlic
• minced
• 1 cup grated Pecorino Romano cheese
• 6 large eggs
• 2 tablespoons olive oil
• 1/2 pound slab bacon
• diced
• 1 small butternut squash
• peeled and cut into medium dice
• 1 medium white onion
• thinly sliced
• 3 smoked duck breasts
• about 1 pound each
• 1/4 teaspoon ground cinnamon
• 2 10-ounce bags spinach

Instructions

1. Combine jasmine rice, 2 cups water and 1 tablespoon salt in a large saucepan.
2. Bring to a boil, reduce heat to low and cook, covered, 20 minutes until rice is tender and liquid is evaporated.
3. Spread on a cookie sheet to cool.
4. Combine wild rice, 2 1/2 cups water and 1 tablespoon salt in a large saucepan.
5. Bring to a boil, reduce heat to low and cook, covered, 50-55 minutes until rice is tender and liquid is evaporated.
6. Spread on a cookie sheet to cool.
7. Heat 1 tablespoon olive oil and 1 tablespoon butter in a small saucepan over medium-low heat.
8. Add onions and garlic, cover and cook until onions are tender, but not brown.
9. Transfer to a large bowl.
10. Add rice, pecorino and eggs.
11. Stir to combine.
12. Shape rice into balls using 2 tablespoons for each, then flatten.
13. Heat remaining 2 tablespoons butter in a large saute pan over medium heat.
14. Add pancakes and cook until browned and heated through, about 4 minutes per side.