Rice and Duck Escarole

Rice and Duck Escarole

Rice and Duck Escarole
Duck! Really. This is a rice and duck escarole that's a gourmet treat that deviates from the same ole dishes. Dive in.
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Ingredients
1 whole duck, slow-roasted
1 cup diced celery (reserve all vegetable scraps)
1 cup diced onion
1 cup diced carrot
2 bay leaves
5 black peppercorns
2 lb. wild rice
1 cup diced bacon
1/4 cup chopped garlic
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
1 cup flour
2 heads fresh escarole (cut in ribbons)
Salt and pepper, to taste

Methods/steps
Remove duck meat from bones; reserve. Place duck bones in stock pot with veggie scraps, bay leaves and peppercorns; cover with water. Bring to boil; simmer 2 hours. Periodically skim off fat with ladle. In a separate pot, cook rice until done. Brown the bacon in a large pot. Add mirepoix (diced celery, onion and carrot), garlic and herbs. Cook until the veggies are tender. Dust with flour and stir, to absorb the bacon fat. Add duck stock, stir well and let simmer until flour is completely dissolved. Puree half the rice and add to the soup. Add the remaining rice, duck meat and escarole. Let simmer until escarole is cooked. Adjust flavor with salt and pepper as needed, and enjoy!

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