Duck and Wild Rice Soup
Mallard Duck Recipe
1Setup & Prepare
About This Recipe
This comforting soup transforms duck carcasses into rich, flavorful stock combined with nutty wild rice and fresh vegetables. The creamy, hearty preparation makes excellent use of leftover duck while creating a warming meal perfect for cold weather dining.
Cultural Context
This hearty soup embodies the intersection of Native American wild rice traditions with European duck cookery. The dish represents the resourceful cooking of Minnesota and Wisconsin, where both ingredients were abundant and combining them created sustaining meals that celebrated the bounty of lakes and marshlands.
2Ingredients
Shopping List
3Cooking Instructions
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Stock Preparation: Place duck carcasses in large pot with water, bay leaves, and thyme. Simmer 1.5 hours, skimming regularly.
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Meat Removal: Remove carcasses, cool, and pick any remaining meat. Strain stock through fine-mesh strainer.
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Rice Cooking: Cook wild rice in 3 cups of duck stock until tender, about 45 minutes. Drain and set aside.
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Vegetable Base: Heat butter in Dutch oven. Sauté onion, carrots, and celery until softened, about 8 minutes.
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Mushroom Addition: Add mushrooms and garlic, cook until mushrooms release their liquid and it evaporates.
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Assembly: Add remaining duck stock, cooked wild rice, and picked duck meat. Simmer 20 minutes to blend flavors.
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Finishing: Stir in cream and parsley. Season with salt and pepper to taste.
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Service: Serve hot in deep bowls with crusty bread.
4Chef's Notes & Pairings
Chef's Notes
- Don't waste the carcasses - they make incredible stock
- Wild rice adds nutty flavor and interesting texture
- The soup can be made ahead and reheated gently
Wine Pairing
Medium-bodied Chardonnay or light Pinot Noir - wines that complement the creamy soup without overwhelming the delicate duck flavors.
Nutrition Facts
Per serving: 285 calories, 18g protein, 14g fat, 24g carbohydrates. Hearty, warming soup with complete nutrition.
