Join “Jayni’s Kitchen” this week for “Wild Things: Cooking Wild Fowl with Dave Billings.”

Host Jayni Carey and Billings, a hunter who enjoys cooking wild fowl, will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Wild Rice Almondine

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2 cups wild rice

1/2 cup olive oil

2 tablespoons chopped onion

2 teaspoons chopped chives

1 teaspoon finely chopped shallots

2 teaspoons chopped green pepper

3/4 cup slivered almonds

1 8-ounce can sliced water chestnuts, drained

4 ounces fresh button mushrooms, sliced

4 1/2 cups chicken broth

salt and black pepper, to taste

Wash rice and drain well. Heat the olive oil in a large skillet over medium heat. Add the onion, chives, shallots and green pepper and saute until soft. Stir in the rice and saute 2 to 3 minutes more. Add the almonds, water chestnuts and mushrooms. Turn the mixture into a casserole. Stir in the chicken broth and season with salt and pepper, to taste.

Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender. Serves 12.

Broiled Duck Breasts with Black Raspberry Sauce

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4 skinless, boneless duck breasts

Marinade:

1/2 cup dry red wine

1/4 cup soy sauce

1/4 teaspoon black pepper

1/4 cup vegetable oil

Black Raspberry Sauce:

1/4 cup seedless black raspberry preserves

1/4 cup water

1 1/2 tablespoons Dijon mustard

1 teaspoon lime juice

1 teaspoon soy sauce

1/2 teaspoon steak sauce

1/4 teaspoon caraway seeds, crushed

1/2 teaspoon salt

1/2 teaspoon black pepper

Rinse the duck breasts and pat dry with paper towels. Place them in a sealable plastic storage bag.

Marinade: In a small bowl, combine the red wine, soy sauce, black pepper and vegetable oil. Pour the marinade over the duck breasts. Seal the storage bag and refrigerate for 1 hour, turning the bag occasionally.

Place the duck breasts on a broiler pan or a foil-lined baking sheet. Broil under the oven-broiler for 8 to 10 minutes per side, or until desired doneness is achieved. Duck is best cooked to medium-rare. If breasts are small, reduce the cooking time. When done, cover the duck breasts with aluminum foil and let rest for about 10 minutes.

Black Raspberry Sauce: In a small saucepan, combine all ingredients for the sauce and simmer over low heat for about 5 minutes, stirring occasionally.

Slice the duck breasts on the diagonal, against the grain. Arrange slices on dinner plates and top each with some of the Black Raspberry Sauce. Serves 4.