Duck breast and foie gras with wild rice pilaf and cherry-rhubarb preserve
For the wild rice pilaf
2 cups wild rice (not a blend), rinsed
4 cups water
Kosher salt
For the preserve and rhubarb stripes
3 medium stalks rhubarb (12 ounces total)
2 cups pitted sour cherries (frozen/defrosted or fresh)
Kosher salt
For the duck and foie gras
1 or 2 duck breasts (11 ounces total)
Kosher salt
Freshly ground black pepper
1 ounce Grade A foie gras, cut into 4 thin slices
Watercress leaves, for garnish
For the wild rice pilaf: Combine the wild rice, water and a good pinch of salt in a medium pot. Bring to a boil over medium-high heat, then reduce the heat to medium; cook for about 25 minutes, or until al dente. Pour off any remaining liquid; cover to keep warm (off the heat) if using right away, or cool, transfer to a lidded container and refrigerate for up to several days.
For the preserve and rhubarb stripes: Use the mandoline to cut 1 stalk of rhubarb into a total of 12 long, thin strips. Cut the remaining rhubarb into very small dice to yield 2 cups.
Place the cherries in a medium saucepan; cook over medium heat for about 20 minutes, pressing and stirring to release the fruit's juices. Strain and return to the saucepan, discarding the solids. Increase the heat to medium-high; cook for a few minutes, until the juice has reduced a bit and becomes slightly syrupy. Reduce the heat to medium-low.
Dip each rhubarb strip into the reduced juice, just long enough so that it's evenly coated and slightly softened; lay the coated strips right next to each other or slightly overlapping on a sheet of parchment paper. Trim to form a rectangle that measures about 10 by 7 inches.
Stir the diced rhubarb into what's left in the saucepan; cook (over medium-low heat) for about 6 minutes, or until the rhubarb has softened. Turn off the heat.
For the duck and foie gras: Heat a skillet over medium-low heat. Use a sharp knife to score a crosshatch pattern on the fat side of the duck breast(s). Lightly season the flesh side(s) with salt. Place fat side(s) down in the skillet; cook for about 10 minutes or until the fat is nicely browned and a fair amount of fat has rendered. Turn the duck breast(s) over; cook on the flesh side until the center of the meat registers 125 degrees (medium-rare) on an instant-read thermometer, which should take about 15 minutes. Transfer to a cutting board to rest.
Increase the heat to medium-high; add the thinly sliced foie gras and sear for a few minutes, turning them once, until nicely browned on both sides. Transfer to a plate.
Transfer 2 teaspoons of the rendered duck fat to a separate saute pan; heat over medium-low heat. Add the cooked wild rice and stir to coat; cook until the rice has warmed through.
When ready to serve, lay 3 coated rhubarb strips at the center of each plate, overlapping them slightly. Cut the duck breast(s) crosswise into thick slices, laying them diagonally across each base of rhubarb strips. Top each portion of duck with a slice of foie gras. Divide the rice among each plate, creating a small mound on top of the rhubarb strips. Garnish each plate with watercress leaves, a dollop of the cherry-rhubarb preserve and a streak of liquid from the preserve.
Serve warm.
Make ahead: The wild rice can be cooked several days in advance; finish with the duck fat just before serving. The preserve can be cooked and refrigerated a few days in advance; you may need to add a little water when reheating over low heat.
Serves 4