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  • 6 skinless, boneless duck breasts
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1 cup wild rice
  • 3 cups chicken broth
  • 12 dried apricots, chopped (alternative: more cranberries, raisons, oranges)
  • ½ cup dried cranberries
  • 8 large mushrooms, sliced thin
  • 1 large yellow onion, diced
  • ½ cup pine nuts (alternative: walnuts)
  • 2 teaspoons curry
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne


  1. Turn Instant Pot to “Sauté” setting for 8 minutes and add the olive oil, garlic and whole duck breasts. Brown the duck in the hot oil for 4 minutes on each side.
  2. Add wild rice and chicken broth, and “Pressure Cook” on high for 20 minutes. When the time is up, give the pot 15 minutes to partially depressurize on its own before actually venting the rest of the pressure out.
  3. Remove the duck breasts from the pot and cut into ½-inch cubes. The meat should be extremely tender. Add the duck back to the rice in the pot.
  4. Add the apricots, cranberries, mushrooms, onion, pine nuts and spices to the pot and stir to blend well. “Pressure Cook” for 5 more minutes to complete the dish. You can leave the pot to depressurize on its own, or vent steam to serve immediately.

Source: American Hunter