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. 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

  1. 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.
  2. In a pot, heat olive oil and sauté onion, carrots, and celery until softened.
  3. Add wild rice and stock, simmering for 45 minutes or until the rice is tender.
  4. Stir in shredded duck meat, season with salt and pepper, and serve hot.
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