The Matriarch's Maple Glazed Duck With Wild Rice Pilaf

Name: The Matriarch's Maple Glazed Duck with Wild Rice Pilaf (Standard)
Total time: 3 h
Yield: 4
Cuisine: Holiday
Ingredients: 1 Whole Duck; 1 tsp Salt; 1/2 tsp Black Pepper; 1/2 cup Maple Syrup; 2 tbsp Soy Sauce; 1 tbsp Apple Cider Vinegar; 1 tsp Garlic-minced; 1/2 tsp Ginger-grated; 1 cup Wild Rice; 2 cups Chicken Broth; 1/4 cup Onion-diced; 1/4 cup Celery-diced; 1/4 cup Carrot-diced; 2 tbsp Butter; 1/4 cup Pecans-chopped

⏱3h

👥4

🔥650 cal

Medium

🍽️Holiday

A comforting and flavorful duck dish with a sweet and savory maple glaze, served alongside a hearty wild rice pilaf.

1 Whole Duck

1 tsp Salt

1/2 tsp Black Pepper

1/2 cup Maple Syrup

2 tbsp Soy Sauce

See all 15 ingredients ↓

(0 reviews)

⏱3h

👥4

🔥650 cal

Medium

🍽️Holiday

A comforting and flavorful duck dish with a sweet and savory maple glaze, served alongside a hearty wild rice pilaf.

#Duck #Maple #Wild Rice #Comfort Food

Instructions

Preheat oven to 325°F (160°C).
Pat the Duck dry with paper towels and season with Salt and Black Pepper.
Place the Duck in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the Duck is roasting, prepare the Maple Glaze. In a small saucepan, combine all Maple Glaze ingredients and bring to a simmer over medium heat. Cook for 5 minutes, or until slightly thickened.
During the last 30 minutes of roasting, brush the Duck with the Maple Glaze every 10 minutes.
While the Duck is roasting, prepare the Wild Rice Pilaf. Rinse the Wild Rice under cold water.
In a medium saucepan, melt the Butter over medium heat. Add the Onion, Celery, and Carrot and cook until softened, about 5 minutes.
Add the Wild Rice and Chicken Broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the Pecans.
Let the Duck rest for 10 minutes before carving and serving with the Wild Rice Pilaf.

Ingredients

1 1.5 kg Whole Duck
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1/2 cup 120 mL Maple Syrup
2 tbsp 30 mL Soy Sauce
1 tbsp 15 mL Apple Cider Vinegar
1 tsp 5 mL Garlic-minced
1/2 tsp 2.5 mL Ginger-grated
1 cup 200 g Wild Rice
2 cups 480 mL Chicken Broth
1/4 cup 60 mL Onion-diced
1/4 cup 60 mL Celery-diced
1/4 cup 60 mL Carrot-diced
2 tbsp 30 mL Butter
1/4 cup 30 g Pecans-chopped

Equipment

Roasting Pan
Saucepan
Medium Saucepan
Basting Brush

Instructions

Preheat oven to 325°F (160°C).
Pat the Duck dry with paper towels and season with Salt and Black Pepper.
Place the Duck in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the Duck is roasting, prepare the Maple Glaze. In a small saucepan, combine all Maple Glaze ingredients and bring to a simmer over medium heat. Cook for 5 minutes, or until slightly thickened.
During the last 30 minutes of roasting, brush the Duck with the Maple Glaze every 10 minutes.
While the Duck is roasting, prepare the Wild Rice Pilaf. Rinse the Wild Rice under cold water.
In a medium saucepan, melt the Butter over medium heat. Add the Onion, Celery, and Carrot and cook until softened, about 5 minutes.
Add the Wild Rice and Chicken Broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the Pecans.
Let the Duck rest for 10 minutes before carving and serving with the Wild Rice Pilaf.

Nutrition per serving

Calories 650

Ratings & Reviews

0 reviews

The Matriarch's Maple Glazed Duck With Wild Rice Pilaf

The Matriarch's Maple Glazed Duck With Wild Rice Pilaf

Ratings & Reviews

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