Smoked Duck Breast

• 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

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.

jasmine rice, wild rice, kosher salt, olive oil, unsalted butter, onion, clove garlic, romano cheese, eggs, olive oil, bacon, butternut squash, white onion, duck breasts, ground cinnamon, bags spinach

Taken from www.foodrepublic.com/recipes/smoked-duck-breast-recipe/ (may not work)