Wild Rice and Duck Confit Soup
When we think of Manitoba, we think of lakes. And where there’s a lake, there are sure to be ducks! So went the line of thinking when we developed our Wild Rice and Duck Confit Soup. With local wild rice for texture and some wine for colour, it’s a recipe worthy of the Land of […]
Ingredients
- 2 cups (500 ml) water
- ½ cup (100 g) wild rice
- ¼ tsp salt
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil or rendered duck fat
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- ½ cup (125 ml) red wine
- 8 cups (2 litres) beef broth
- 2 tbsp chopped flat-leaf parsley
- 2 confit duck legs
- Salt and pepper
Instructions
- In a pot over high heat, bring the water, rice and salt to a boil. Cover and simmer over medium heat for about 50 minutes or until the rice is tender and splits open. Drain and set aside.
- Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the carrots and celery. Cook for 5 minutes. Add the wine and simmer for 2 minutes. Add the broth and bring to a boil.
- Simmer over medium heat for about 20 minutes or until the carrots are tender and the broth has reduced by a quarter. Add the parsley. Season with salt and pepper.
- Meanwhile, warm the duck legs in the microwave oven for 1 to 2 minutes. Remove the bones and shred the meat. Discard the skin.
- Spoon the rice and duck into bowls. Add the hot broth.
When we think of Manitoba, we think of lakes. And where there’s a lake, there are sure to be ducks! So went the line of thinking when we developed our Wild Rice and Duck Confit Soup. With local wild rice for texture and some wine for colour, it’s a recipe worthy of the Land of 100,000 Lakes.