Arkansas Rice And Wild Duck Recipes

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DUCK AND WILD RICE CASSEROLE



Duck and Wild Rice Casserole image

An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.

Provided by ratherbeswimmin

Categories     Wild Game

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 large wild ducks, cleaned
3 stalks celery, cut into 2-inch pieces
1 onion, halved
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (6 ounce) package long grain and wild rice blend
1 (4 ounce) can sliced mushrooms
1/2 cup chopped onion
1/2 cup melted margarine
1/4 cup all-purpose flour
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley
1/2 cup slivered almonds

Steps:

  • Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
  • Lower heat; cover and simmer 1 hour or until ducks are tender.
  • Remove ducks from stock; strain stock and reserve.
  • When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
  • Cook rice by following the package directions.
  • Drain mushrooms, reserving the liquid.
  • Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
  • Saute chopped onion in the melted margarine until tender.
  • Add in flour, stirring until smooth.
  • Add in mushrooms; cook/stir constantly for 1 minute.
  • Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
  • Stir in duck, rice, half-and-half, and parsley.
  • Spoon into a greased 2-quart shallow casserole dish.
  • Sprinkle almonds over the top.
  • Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

ARKANSAS RICE AND WILD DUCK



Arkansas Rice and Wild Duck image

There's a lot of good duck hunting in Arkamsas, so we come up with good duck recipes from time to time. I'm not really sure where this one originated.

Provided by Chef Roly-Poly

Categories     Duck

Time 2h45m

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 14

1 wild duck that has been simmered in water or 1 chicken broth
save broth
1 (7 1/4 ounce) package chicken flavor Rice-A-Roni
1/2 cup oleo
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1 (6 ounce) package long grain and wild rice blend
salt
1 teaspoon black pepper
1/8 teaspoon instant minced garlic
4 tablespoons soy sauce
1 (6 ounce) can mushrooms and liquid
1 (10 3/4 ounce) can cream of mushroom soup

Steps:

  • Brown rice-a-roni in oleo. Add vegetables and saute 5 minutes more.
  • Add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
  • Stir well. Add broth, about 6 cups. Add water to this if needed.Add all other ingredients except duck and mushroom soup. Simmer 30 minutes.
  • Test rice for doneness. Add additional water if needed. Mixture should be kept moist. Fold in mushroom soup and boned duck (torn in small pieces).
  • Don't over stir. Serves 10. Freezes well. (When heating frozen leftovers, keep covered).

Nutrition Facts : Calories 41.9, Fat 1.9, SaturatedFat 0.4, Sodium 625.4, Carbohydrate 5.1, Fiber 0.8, Sugar 1.8, Protein 1.6

DUCK AND WILD RICE SALAD



Duck and Wild Rice Salad image

Categories     Salad     Duck     Rice     Roast     Apricot     Pecan     Spring     Sugar Snap Pea     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 20

For dressing
Finely grated zest of 1 orange
2/3 cup fresh orange juice
1/3 cup extra-virgin olive oil
1/3 cup finely chopped shallot
1 teaspoon mild honey
1 teaspoon salt
1/2 teaspoon black pepper
For salad
2 cups wild rice (10 ounces)
3 tablespoons unsalted butter
1 large onion, finely chopped
4 cups water
3 cups chicken broth
10 ounces sugar snap peas, trimmed and halved diagonally
2 (14-ounces) boneless magret duck breast halves with skin*
6 scallions, thinly sliced diagonally
1 cup moist dried apricots (preferably California; 5 oz), cut into 1/4-inch strips
1 1/2 cups pecans (4 1/2 ounces), chopped and toasted
1 teaspoon salt

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
  • Cook rice:
  • Rinse rice well in a large sieve under cold water, then drain. Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
  • Cook sugar snaps and duck while rice is cooking:
  • Preheat oven to 375°F.
  • Cook sugar snaps in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
  • Pat duck dry and season with salt and pepper. Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120°F (for medium-rare), about 25 minutes. Leave oven on.
  • Transfer duck to a cutting board and when just cool enough to handle, remove skin. Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil. Bake skin in baking pan in middle of oven until very crisp, about 15 to 20 minutes, then transfer with a slotted spoon to paper towels to drain.
  • Cut duck breast halves in half horizontally (butterfly-style), then cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snaps, scallions, apricots, pecans, and salt and toss gently to combine.
  • Just before serving, scatter crisp duck skin on top.
  • Available at D'Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).

HEARTY DUCK AND WILD RICE SOUP



Hearty Duck And Wild Rice Soup image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, soups and stews, appetizer

Time 50m

Yield Six or more servings

Number Of Ingredients 11

1 5-pound duck, preferably fresh
Salt to taste, if desired
Freshly ground pepper to taste
1 onion, about 1/2 pound, peeled and coarsely chopped
1 carrot, trimmed, scraped and coarsely chopped
1 clove garlic, peeled and thinly sliced
10 cups rich chicken broth (see note)
1 cup mushrooms, preferably shiitake or other wild domestic mushrooms
2 cups cooked wild rice (see recipe)
1 cup finely minced raw leeks
1 cup finely diced raw carrots

Steps:

  • Cut the duck into serving pieces. Crack the backbone in half lengthwise. Cut away and discard any peripheral fat from the duck pieces. Sprinkle the pieces with salt and pepper.
  • Heat a heavy kettle and add the duck pieces skin side down. Add as many pieces in one layer as the kettle will hold. Cook these pieces until they are nicely browned, about four or five minutes. Continue until all the pieces are browned. As the pieces are cooked, strain off and discard the fat.
  • Return all the pieces to the kettle and add the onion, coarsely chopped carrot and garlic and cook three minutes, stirring constantly.
  • Add the broth and bring to the boil. Simmer about one hour or until the liquid is reduced to about six cups. Skim off any scum and fat from the top as it accumulates.
  • Remove and reserve the meaty duck pieces, such as legs, breast, thighs and so on. Discard the bony parts, such as the backbone.
  • Strain the six cups of duck soup into a saucepan and bring to the simmer.
  • Remove the meat from the reserved duck pieces and cut it into small dice. There should be about two cups of meat.
  • Cut the mushrooms into small squares. There should be about two cups.
  • Put the mushrooms, diced meat, wild rice, leeks and carrots into a kettle and pour the hot soup over them. Let simmer about two minutes. Serve piping hot.

FRAGRANT DUCK BREASTS WITH WILD RICE PILAF



Fragrant duck breasts with wild rice pilaf image

Make a smart Indian-inspired supper for two using storecupboard ingredients

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 10

2 duck breasts , skin on
1½ tsp garam masala
1 tsp grated fresh root ginger
1 tbsp butter
1 tsp cumin seeds
100g mixed basmati and wild rice
300ml chicken or vegetable stock
85g frozen pea
bunch spring onion , finely sliced
2 tbsp mango chutney , to serve (we like Geeta's)

Steps:

  • Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
  • Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
  • While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium

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