Preparation: 20 min
Marinade: 30 min
Cook time: 10 min
Peel the shallot and garlic, and chop finely.
Mix well marinade ingredients.
Place the Muscovy Drake breast in a deep dish and cover with marinade.
Let marinade for a least 30 min.
Cook the rice as indicated on the package and set aside.
Remove the breasts from the marinade; cook them in a hot frying pan, one to two minutes on each side, or until cooked. Remove the breasts from the pan and quickly reduce the rest of the marinade in the pan.
Mix the rice with the cinnamon, coarsely chopped raisins and the (slightly roasted) pine nuts.
Place in each plate a few breasts, the cinnamon rice and to finish one to two tablespoons of the reduced marinade.
Replace the soy sauce with Balsamic Vinegar. The breasts will be a little more acidic and the sauce will have a more caramelized flavor to it.
Contributing Chef: Cicar www.canards.fr