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