Duck Confit with Wild Rice Pilaf

A nod to classic French culinary techniques, this dish pairs the richness of duck confit with the nutty flavor of wild rice pilaf. Perfect for cooler climates, this recipe highlights the traditions and local ingredients of Connecticut, Delaware, and Rhode Island.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes

Ingredients

  • 4 duck legs
  • 2 cups duck fat
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 cup wild rice
  • 2 cups chicken stock
  • 1 small onion, diced (garden or locally grown)
  • 1 carrot, diced (garden or locally grown)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 250°F. Season duck legs with salt, pepper, garlic powder, and thyme.
  2. Place duck legs in a baking dish and cover with duck fat. Cook for 2 hours, or until tender.
  3. In a saucepan, sauté onion and carrot until softened. Add wild rice and chicken stock, simmering until the rice is tender.
  4. Serve the duck confit over the wild rice pilaf.
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