Recipe Tip: To prepare the Wild Mushroom Pancetta Rice recipe by itself ~~ Just substitute 2 tablespoons of extra virgin olive oil for the duck fat and proceed as noted below.

Prepare rice according to package directions. Preheat oven to 325°F.

Heat a medium, heavy bottomed skillet over medium low heat. Score duck skin in a criss-cross pattern and season with salt and pepper. Place duck in skillet, skin side down, and cook 10 minutes or until fat is rendered and skin in crispy and brown. Turn breasts over and cook 5 minutes. Place breasts on a baking sheet and brush with marmalade. Place in oven and bake 15 minutes or until duck reaches an internal temperature of 145°F. Remove from oven and keep warm.

Meanwhile, drain all but 2 tablespoons of rendered duck fat. Heat fat in same skillet over medium heat. Add pancetta and sauté 2 minutes. Add shallots and mushrooms and continue to sauté 5 minutes. Stir in wine and herbs and simmer 5 more minutes. Fold in cooked brown rice and green onions.  Season with salt and pepper to taste. Serve rice with sliced duck breasts.


Do you have a rice cooker? To prepare the rice for this dish … Add brown rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to Brown Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.