Chef Sean Sherman (Oglala Lakota) has been cooking for nearly 30 years and most recently, he has been focused on creating his own concept of modern and traditional Native American foods of the Dakota, Lakota and Ojibwe people. He will bringing this delicious food to the Twin Cities area with the launch of Tatanka Truck later this summer.
I had the pleasure of meeting Chef Sherman at a reception at the NCAI Mid Year Conference in St. Paul, MN, and enjoyed sampling all of his offerings. He kindly agreed to share a recipe with our readers.
Thank you, Chef Sherman, and we wish you great success with Tatanka Truck and your catering and food education services in the Minneapolis and St. Paul area!
Duck and Wild Rice Pemmican by Chef Sean Sherman
- 2 Duck Breasts with skin
- Maple Sugar, 4 tablespoons
- Salt, 1 tablespoon
- Dried Blueberries, 4 ounces
- Wild Rice, 1/4 cup raw
- Render duck fat:
- Remove duck fat from breasts and place in shallow sauté pan on low heat to render fat (for approximately 45 min), then remove fat and save oil.
- Dry duck:
- Mix salt and maple sugar
- Slice duck breast into thin, long strips along grain
- Rub duck breast strips with salt/sugar mix
- Dehydrate duck strips either in oven at very low heat or in food dehydrator until dry
- Pop wild rice:
- Heat duck fat in sauté pan on low/medium heat and place wild rice in pan
- Stir and shake pan until wild rice begins to “pop” and “puff”
- Remove wild rice and place on paper towel
- Mix all ingredients and form into small bites:
- Place all ingredients in a food processor or use a mortor and pestle if you feel strong enough: crisp duck fat, dried duck, puffed wild rice, any leftover duck fat oi, dried blueberries
- Mix until consistent, form into small bites and garnish with more puffed wild rice
- Serve and enjoy!