Duck and Wild Rice Casserole

Elevate your dinner table with this rich and comforting Duck and Wild Rice Casserole, a hearty blend of tender shredded duck, nutty wild rice, and a medley of sautéed vegetables. This rustic dish is infused with aromatic thyme, creamy heavy cream, and a savory Parmesan-breadcrumb topping, delivering a perfect balance of flavors and textures. Prepared with golden-seared duck breasts and simmered wild rice, this casserole is baked to perfection, creating a golden-crusted dish that's both satisfying and elegant. Ideal for cozy family dinners or special occasions, this recipe is a showstopper packed with protein, wholesome ingredients, and gourmet flair. Embrace this easy-to-make, flavor-packed casserole and delight your taste buds with its savory richness!

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 4

Ingredients

• 2 pieces duck breasts
• 1 cup wild rice
• 2 cups chicken or duck stock
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic cloves, minced
• 1 cup mushrooms, chopped
• 1 teaspoon thyme, dried
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 0.25 cup grated Parmesan cheese
• 1 tablespoon butter
• 0.25 cup breadcrumbs

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Rinse the wild rice under cold water and set aside.

Step 3

In a medium saucepan, bring the chicken or duck stock to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 45 minutes or until the rice is tender. Drain any excess liquid and set aside.

Step 4

While the rice cooks, pat the duck breasts dry with paper towels and season both sides with a pinch of salt and pepper.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down and sear for 3-4 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove from the skillet and set aside. Once cool, shred or dice the duck meat and discard the skin.

Step 6

In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion, celery, and carrots. Sauté for 5 minutes until softened.

Step 7

Add the garlic, mushrooms, thyme, salt, and pepper. Cook for another 3 minutes, stirring occasionally.

Step 8

Stir in the cooked wild rice and shredded duck meat. Mix to combine.

Step 9

Add the heavy cream and parsley to the skillet. Stir well to evenly coat the mixture.

Step 10

Transfer the mixture to a greased 9x13-inch baking dish.

Step 11

In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle evenly over the top of the casserole.

Step 12

Bake the casserole in the preheated oven for 25 minutes or until the top is golden brown and crispy.

Step 13

Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts

Serving size	(1549.8g)

Amount per serving	% Daily Value*
Calories	2518.8

Total Fat 153.1g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 378.9mg	0%
Sodium 4254.3mg	0%
Total Carbohydrate 182.3g	0%
Dietary Fiber 22.1g	0%
Total Sugars 18.0g
Protein 93.4g	0%

Vitamin D 16.2IU	0%
Calcium 428.4mg	0%
Iron 12.2mg	0%
Potassium 2460.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 15.1%

Carbs: 29.4%