Title: Sauteed Duck Breast W/wheat Berries and Apricots
Categories: Poultry
Yield: 4 Servings

1/2	c	Whole, peeled
		Wheat berries
1		Egg white
4		Duck breasts (4-6 oz ea)
		Skinned and cut
		Into 1/4" strips
1	tb	Canola oil
1	tb	Sugar
1	ts	Butter
1		Fenugreek seeds
		Peeled and minced
6		Apricots, peeled
		Seeded, finely chopped *
1/2	c	White wine

* If apricots are unavailable, substitute 3 peaches or Bartlett pears.

Place the wheat berries in a fine sieve and rinse under cold running water for 1 min. Place in a mixing bowl, cover with water, and soak for 8 hours or overnight. Drain.

Place the drained wheat berries and 1 3/4 cups water in a heavy, medium saucepan and bring to a rolling boil. Reduce heat to a simmer, cover, and cook for about 1 hour or until the grain are tender but retain their crunch. Remove the pan from the heat and let sit, covered, for 10 min. Spread out the berries on a baking sheet to cool quickly, then set aside.

Place the egg white in a mixing bowl and toss the duck strips in it. Roll each duck strip in the wheat berries, pressing lightly on each one to ensure that the berries adhere. This process is best done by rolling each strip between your hands. Repeat until all of the duck strips are covered. Set aside on the baking sheet.

Heat the oil in a heavy skillet over medium heat. Add the duck strips and gently saute for 30 seconds on each side. Drain on kitchen towels and keep warm. Wipe the pan clean.

Add the sugar to the pan and cook over medium-high heat until a caramel forms and the sugar becomes the color of strong tea, about 10 min. Add the butter and garlic, stirring to make a candy. Add the chopped apricots and stir. Add the white wine, and stirring constantly, bring to a boil and reduce by 50%.

Divide the duck strips among 4 plates. If desired, strain the sauce through a fine sieve. Serve the sauce alongside the duck.

Grains, Rice, and Beans by Kevin Graham ISBN 1-885183-08-9 pg 101

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