Duck and Wild Rice Soup

This hearty soup combines tender duck with nutty wild rice and fresh vegetables, creating a comforting dish inspired by Delaware’s coastal traditions. It’s a perfect meal for cool evenings, showcasing the bounty of local ingredients.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour

Ingredients

  • 2 duck legs
  • 1 cup wild rice
  • 2 carrots, diced (garden or locally grown)
  • 2 celery stalks, diced (garden or locally grown)
  • 1 onion, chopped (garden or locally grown)
  • 6 cups chicken or duck stock
  • Salt and pepper to taste

Instructions

  1. Season the duck legs with salt and pepper. Sear in a large pot until browned, then remove and set aside.
  2. Sauté the onion, carrots, and celery in the same pot until softened.
  3. Add the stock and wild rice. Bring to a simmer and return the duck legs to the pot.
  4. Cook for 45 minutes to 1 hour, until the duck is tender and the rice is fully cooked.
  5. Shred the duck meat and return it to the soup. Adjust seasoning before serving.
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