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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.


Rice and Duck Escarole

Ingredients

For 1 people

  • 1 whole duck, slow-roasted
  • 1 cup(s) diced celery (reserve all vegetable scraps)
  • 1 cup(s) diced onion
  • 1 cup(s) diced carrot
  • 2 bay leaves
  • 5 black peppercorns
  • 16 ounce(s) wild rice
  • 16 tablespoon(s) diced bacon
  • 1/4 cup(s) chopped garlic
  • 2 ounce(s) chopped fresh rosemary
  • 1/4 cup(s) chopped fresh parsley
  • 1 cup(s) flour
  • 14 cup(s) (2 heads) fresh escarole (cut in ribbons)
  • 1/8 teaspoon(s) salt, to taste
  • 1/8 teaspoon(s) pepper. to taste

Directions

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!

Nutrition facts

  • Kcal: 3665.97 kcal
  • Fibers (g): 39.85g
  • Sodium (mg): 7923.74mg
  • Carbs: 527.1g
  • Fat: 75.5g
  • Saturated fat (g): 25.82g
  • Proteins: 218.37g