Description
A comforting Duck and Wild Rice Casserole perfect for cozy fall nights, featuring rich duck, earthy wild rice, and a creamy sauce with a crispy topping.
Ingredients
Scale
- 2 duck breasts, 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 cheese
- 1 cup panko crumbs
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 450°F (232°C). Warm a cast-iron skillet over medium-high heat.
- Sear duck breast cubes in duck fat or oil until lightly browned, about 5 minutes.
- Add butter and sliced 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 and sprinkle with flour. Stir occasionally for 2-3 minutes.
- Whisk in game stock and heavy whipping cream. Simmer for 5-10 minutes, stirring until sauce thickens.
- Remove from heat, stir in shredded mozzarella.
- Top with panko crumbs and fresh thyme leaves.
- Bake for about 10 minutes, until topping is golden brown and crispy.
- Serve hot.
Notes
- Garnish with additional thyme leaves for a fresh aroma.
- This casserole can be made 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
- Sugar: 1
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 90