Description
A comforting Duck and Wild Rice Casserole perfect for cozy fall nights, featuring rich duck, earthy wild rice, creamy sauce, and a crispy topping.
Ingredients
Scale
- 2 breasts Duck, cut into cubes
- 3 tablespoons Butter
- 8 ounces Sliced Mushrooms
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Black Pepper
- 3 cups Prepared Wild Rice
- 2 cups Game Stock
- 1 cup Heavy Whipping Cream
- 3 tablespoons Flour
- 1 cup Shredded Mozzarella
- 1 cup Panko Crumbs
- 1 tablespoon Fresh Thyme Leaves
Instructions
- Preheat oven to 450°F (232°C) and warm a cast-iron skillet over medium-high heat.
- Sear duck cubes in duck fat or oil until lightly browned, about 5 minutes.
- Add butter and mushrooms to the skillet. Season with salt, garlic powder, and black pepper. Cook for 3 minutes until mushrooms soften.
- Add prepared wild rice to the skillet, sprinkle with flour, and stir occasionally for 2-3 minutes.
- Whisk in game stock and heavy whipping cream. Simmer for 5-10 minutes until the sauce thickens.
- Remove from heat, stir in shredded mozzarella.
- Top with Panko crumbs and fresh thyme leaves.
- Bake for about 10 minutes until golden brown and crispy.
- Serve hot.
Notes
- Garnish with additional thyme leaves for extra aroma.
- The casserole can be prepared a day ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Midwest
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg