A very tasty recipe for duck with cranberry-bacon wild rice
Duck, cranberry and wild rice – all three ingredients grow near the water. Using leftover fresh cranberries from the holidays, wild rice I bought during my walleye-fishing trip to Minnesota in late spring, and ducks shot at the beginning of this fall, this is a recipe for the seasons.
The cranberries in the wild rice add a nice tartness that pairs well with dark, fatty duck. If you’ve never had wild rice before, you’ll find that it is firmer and chewier than white rice. It contains twice as much protein as brown rice and provides essential minerals and fewer calories. High in fiber, wild rice is also better for your digestive health.
If you’d like to pair this meal with wine, I suggest cabernet sauvignon, zinfandel, merlot, Beaujolais, shiraz, Sangiovese, Grenache and Tempranillo.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
- 4 whole wood or teal ducks or 2 mallards
- 1 tablespoon of olive oil
- 1 cup uncooked wild rice
- 6 cups beef broth
- 1 small onion, finely chopped
- 2 slices thick-cut bacon, chopped
- ½ cup fresh (or frozen) cranberries, finely chopped or pulsed in a food processor
- 2 cloves garlic, minced
- Brown sugar, to taste
- Kosher salt, to taste
- Freshly cracked pepper, to taste
2. Preheat oven to 350 degrees Fahrenheit. Rinse ducks thoroughly and pat dry with paper towels. Liberally season skin and inside cavity with salt and pepper. Over medium-high heat, heat olive oil in a skillet and brown ducks on all sides. If desired, stuff the ducks with some rice before baking in oven for 10-15 minutes for medium-rare. Mix stuffed rice back in with regular rice. Serve ducks whole or breasted out for easier dining.