In this recipe, wild rice is paired with fall flavors of apples, cranberries and sausage. It makes a great side dish for ducks, venison, wild boar or even your holiday turkey. It can easily be adapted to be vegetarian - just remove the sausage.
This recipe is from Chef Anthony Scanio at Emeril's Delmonico in New Orleans, where this is a very traditional dish. You can eat these on their own with some piping hot white rice, but they also make a wonderful side dish for a holiday table.
Farm raised duck breast is as meaty and delicious as a good steak. This recipe from Table 10 has you roast the duck breast with apples and cinnamon and then glaze it with dark beer. This recipe calls for Abita Turbo Dog which is a local brew in New Orleans, but any stout, bitter beer will do.