Duck With Wild Rice And Mushrooms Recipe

Summary

Difficulty LevelBit DifficultHealth IndexAverage
Servings10Cuisine
CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Ducks10 Pound (Two 5 Pound Birds)
 Salt1⁄2 Teaspoon
 Freshly ground pepper1⁄2 Teaspoon
 Salt1 Teaspoon
 Giblets and neck1 Cup (16 tbs) (Or As Required)
 Water5 Cup (80 tbs)
 Freshly ground pepper1⁄4 Teaspoon
 Bay leaf1
 Dried crushed thyme/1/2 teaspoon chopped fresh thyme1⁄4 Teaspoon
 Stalk celery1⁄2
 Onion1 Small
 Butter3 Tablespoon
 Finely chopped onions1⁄2 Cup (8 tbs)
 Sliced mushrooms6 Cup (96 tbs)
 Finely chopped celery1⁄4 Cup (4 tbs)
 Wild rice1 1⁄2 Cup (24 tbs)
 Giblet stock3 Cup (48 tbs), use hot
 Dried crushed sage/1 teaspoon chopped fresh sage1⁄2 Teaspoon
 Dried crushed thyme/1 teaspoon chopped thyme1⁄2 Teaspoon
 Chopped parsley3 Tablespoon
 Salt1⁄4 Teaspoon
 Heavy cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 1160 Calories from Fat 703

% Daily Value*

Total Fat 78 g120.2%

Saturated Fat 28.2 g141.2%

Trans Fat 0 g

Cholesterol 420.1 mg

Sodium 760.2 mg31.7%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2.4 g9.6%

Sugars 2 g

Protein 87 g174.7%

Vitamin A 48% Vitamin C 56.2%

Calcium 6.5% Iron 116.1%

*Based on a 2000 Calorie diet

Directions

Wipe ducks with a damp cloth, pat dry, prick the skin with a fork, and sprinkle the cavities with the 1/2 tsp salt and pepper.
Place ducks breast down on a rack in a shallow open roasting pan large enough to accommodate them comfortably.
Roast at 350 degrees about 25-30 minutes per pound.
After 45 minutes, turn the ducks breast up, prick again, and continue cooking.
Periodically remove excess fat from the pan.
The ducks are cooked when the skin is crisp and a drumstick moves easily.
Remove from the rack to a preheated platter.
Sprinkle with the 1 tsp salt and set in a warm place.
Drain the fat from the roasting pan, leaving the brown drippings.
As soon as the ducks are in the oven, rinse the giblets and necks.
Place them in a saucepan with the water, the 1/2 tsp salt, 1/2 tsp freshly ground pepper, bay leaf, the 1/4 tsp thyme, 1/2 stalk celery, and the small onion.
Bring to the boil, skim carefully, reduce heat, and simmer 1 1/2 hours or until the giblets are tender and the stock somewhat reduced.
Strain the stock, keep warm.
1 hour before serving time, melt the butter in a heavy-bottomed saucepan.
Add the chopped onions, mushrooms, and celery.
Stir to coat the vegetables.
Cook 2-3 minutes.
Add the rice, stir again, and cook 3-4 minutes more.
Add the hot stock, the remaining herbs, salt, and pepper.
Mix together.
Bring to the boil, reduce heat, cover, and bake in the oven 30 minutes or until the rice is tender but not mushy and the stock is absorbed.
When the ducks are ready, stir the heavy cream into the drippings in the roasting pan.
Place over medium heat, stirring and scraping the particles off the pan.
Pour this sauce over the rice, and gently mix it in with a fork.
Taste, add more salt if desired.
To serve, run a small sharp knife along the middle of the breastbone of the duck, then carefully cut under the breast meat on each side.
Snip out the rib cage, using poultry shears.
Spread the 2 sides apart gently.
Spoon the stuffing into the cavity, heaping it up lavishly.
Garnish the platter with plenty of parsley.
Alternately, spoon a bed of the rice dressing around the duck in the platter.
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