Recipes

Rice and Duck Escarole

Duck! Really. This is a rice and duck escarole that’s a gourmet treat that deviates from the same ole dishes. Dive in.
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Cuisine Continental

Servings 1 servings
Calories 3665.97 kcal

Ingredients

  

  • 1 whole duck, slow-roasted
  • 1 cup(s) diced celery (reserve all vegetable scraps)
  • 1 cup(s) diced onion
  • 1 cup(s) diced carrot
  • 2 bay leaves
  • 5 black peppercorns
  • 16 ounce(s) wild rice
  • 16 tablespoon(s) diced bacon
  • 1/4 cup(s) chopped garlic
  • 2 ounce(s) chopped fresh rosemary
  • 1/4 cup(s) chopped fresh parsley
  • 1 cup(s) flour
  • 14 cup(s) (2 heads) fresh escarole (cut in ribbons)
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper. to taste

Instructions

 

  • Remove duck meat from bones; reserve.
  • Place duck bones in stock pot with veggie scraps, bay leaves and peppercorns; cover with water.
  • Bring to boil; simmer 2 hours.
  • Periodically skim off fat with ladle.
  • In a separate pot, cook rice until done.
  • Brown the bacon in a large pot.
  • Add mirepoix (diced celery, onion and carrot), garlic and herbs.
  • Cook until the veggies are tender.
  • Dust with flour and stir, to absorb the bacon fat.
  • Add duck stock, stir well and let simmer until flour is completely dissolved.
  • Puree half the rice and add to the soup.
  • Add the remaining rice, duck meat and escarole.
  • Let simmer until escarole is cooked.
  • Adjust flavor with salt and pepper as needed, and enjoy!.

Nutrition

Calories: 3665.97kcalCarbohydrates: 527.1gProtein: 218.37gFat: 75.5gSaturated Fat: 25.82gCholesterol: 473.38mgSodium: 7923.74mgFiber: 39.85gSugar: 30.99g

Keyword Rice
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