One Dish Wonder
Duck Pilaf Made Easy
By Lacey Thacker
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.
Yields 6 servings
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
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.