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!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C).
Rinse the wild rice under cold water and set aside.
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.
While the rice cooks, pat the duck breasts dry with paper towels and season both sides with a pinch of salt and pepper.
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.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion, celery, and carrots. Sauté for 5 minutes until softened.
Add the garlic, mushrooms, thyme, salt, and pepper. Cook for another 3 minutes, stirring occasionally.
Stir in the cooked wild rice and shredded duck meat. Mix to combine.
Add the heavy cream and parsley to the skillet. Stir well to evenly coat the mixture.
Transfer the mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25 minutes or until the top is golden brown and crispy.
Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 672 mg | 14% | |
*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.
