Texas Duck Rice Skillet with Onions

Rice is one of the easiest ways to keep a waterfowl meal grounded. This skillet version works for duck or goose and lands like a real state-specific supper.

Recipe Details

• Prep time: 15 minutes
• Cook time: 20 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 1 pound chopped cooked duck
• 2 tablespoons butter
• 1 onion, diced
• 2 cups chopped onions
• 3 cups cooked rice
• 1 teaspoon paprika
• Scallions or herbs for finishing

Instructions

1. Brown the chopped duck lightly in butter and set aside.
2. Cook the onion and onions until softened.
3. Fold in the rice, paprika, and bird meat and cook until hot and lightly crisp.
4. Finish with scallions or herbs and serve straight from the skillet.

Why It Works In Texas

This recipe is tied to Texas through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.