Best Duck And Yellow Rice 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.

HONEY & GARLIC DUCK FRIED RICE



Honey & Garlic Duck Fried Rice image

Get more duck for your dollar by featuring it in this delicious fried rice also loaded with an abundance of yellow and green veggies - and plenty of garlic! Prep time includes marinating duck breast; cook time includes 45 minutes of cooking rice.

Provided by EdsGirlAngie

Categories     Duck Breasts

Time 3h45m

Yield 3-4 serving(s)

Number Of Ingredients 20

1 lb boneless skinless duck breasts, in 1/2 inch cubes
4 tablespoons soy sauce or 4 tablespoons tamari soy sauce
2 tablespoons hoisin sauce
3 cloves garlic, sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
2 tablespoons vegetable oil
6 green onions, white and 1/2 of green,sliced
1 cup Chinese pea pod, trimmed
1 small summer squash
1/2 yellow bell pepper, chopped
1 (10 ounce) can stir-fry baby corn
1 tablespoon vegetable oil (to scramble eggs)
3 eggs, beaten
2 tablespoons honey
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
2 teaspoons sesame oil
1/2 teaspoon garlic powder

Steps:

  • In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
  • Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
  • Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
  • While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
  • In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
  • Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
  • Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
  • Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
  • Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
  • Serve immediately.

DUCK FRIED RICE



Duck Fried Rice image

This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.

Provided by foodelicious

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 cup chopped Chinese roast duck meat, skin and fat separated and set aside
½ cup thinly sliced Chinese barbecued pork
6 green onions, thinly sliced
2 tablespoons soy sauce
2 eggs, beaten
3 cups cooked long-grain rice
salt and pepper to taste

Steps:

  • Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
  • Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 35.8 g, Cholesterol 143.8 mg, Fat 15.7 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.3 g, Sodium 527.6 mg, Sugar 0.9 g

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.

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