One Dish Wonder

Duck Pilaf Made Easy 

By Lacey Thacker  

Homemade cornbread, sour cream and cheese are the perfect toppings for a heaping bowl of buffalo chili

Homemade cornbread, sour cream and cheese are the perfect toppings for a heaping bowl of buffalo chili

 

If you regularly bagged your limit of ducks last year, you may find yourself looking for easy recipes to use up the meat in the freezer before this year’s season really gets going. I recently acquired some duck from last season, and I needed a quick way to cook the dish up for a midweek meal, so I called my good friend Blake. He’s “only” been duck hunting for a dozen years or so, but given his practical nature, I knew he'd have a good suggestion for my bag full of duck breasts.

“Sure, I’ve got a recipe. It’s super easy and very tasty.” He goes on to describe a one-dish-wonder with rice, onion, bell pepper, jalapeno and a can of cream of celery soup.

I mix all the ingredients together and cover the duck with the mixture. An hour later, I’ve got a plate of fresh duck and rice steaming in front of me, and with one bite I’m reminded why folks wake early to sit in the cold wet and call in the birds. 

 
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Duck Pilaf

Yields 6 servings

Ingredients: 
6 duck breasts
1.5 cups dry rice
2 cans cream of celery soup
½ onion, chopped
1 bell pepper, chopped
jalapeno to taste, finely chopped
salt and pepper to taste

Directions:
Mix rice, cream of celery, onion, bell pepper, jalapeno, salt and pepper in a bowl. Place duck in a baking dish and cover with the mixture. Bake at 350 degrees for about an hour. Serve.