Here’s a recipe for Seared Duck Breast with Blackberry Gastrique and Wild Rice Pilaf, serving 4:

Seared Duck Breast:

• 4 duck breasts
• Salt and pepper to taste

1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. Season the duck breasts generously with salt and pepper on both sides.
3. Heat a skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and cook for 6-8 minutes, until the skin is crispy and golden brown.
4. Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare or until desired doneness. Remove from heat and let rest for 5 minutes before slicing.

Blackberry Gastrique:

• 1 cup fresh blackberries
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 1/4 cup water

1. In a saucepan, combine blackberries, red wine vinegar, sugar, and water.
2. Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the blackberries break down and the mixture thickens.
3. Strain the mixture through a fine mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.
4. Return the liquid to the saucepan and simmer for an additional 5-10 minutes until slightly thickened. Remove from heat and set aside.

Wild Rice Pilaf:

• 1 cup wild rice
• 2 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

1. Rinse the wild rice under cold water.
2. In a saucepan, bring the chicken or vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and has absorbed the liquid.
3. In a separate skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
4. Add the cooked wild rice to the skillet with the onion and garlic. Season with salt and pepper to taste, and stir in the chopped parsley.
5. Cook for an additional 2-3 minutes, stirring occasionally, until heated through.

Serving:

• Slice the seared duck breasts and arrange them on serving plates.
• Drizzle the blackberry gastrique over the duck slices.
• Serve with a generous portion of wild rice pilaf on the side.
• Garnish with additional fresh parsley or blackberries if desired.

Enjoy your delicious Michelin-inspired meal!