Recipes
Duck and Wild Rice Soup
This hearty soup marries the tender richness of duck with the earthy nuttiness of wild rice, creating a dish that is both warming and nourishing.
This hearty soup marries the tender richness of duck with the earthy nuttiness of wild rice, creating a dish that is both warming and nourishing. Inspired by the Great Lakes and Plains regions, this soup showcases the value of incorporating local, harvested ingredients into comforting meals. The slow-simmered flavors pay homage to the time-honored traditions of game cooking, making it a favorite for those who appreciate the simplicity and depth of a good bowl of soup.
- Prep Time: 2 hours 30 minutes
- Cook Time: 1 hour 30 minutes
Ingredients
- 2 duck breasts
- 1 cup wild rice
- 2 carrots, diced (garden or locally grown)
- 2 celery stalks, diced (garden or locally grown)
- 1 onion, diced (garden or locally grown)
- 4 cups chicken or duck stock
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Marinate duck breasts in olive oil, salt, and pepper for 2 hours. Roast in the oven at 375°F for 20 minutes, then shred the meat.
- In a pot, heat olive oil and sauté onion, carrots, and celery until softened.
- Add wild rice and stock, simmering for 45 minutes or until the rice is tender.
- Stir in shredded duck meat, season with salt and pepper, and serve hot.