Nathan Miller’s Duck & Wild Rice Soup Recipe

If you can’t wait until Arkansas Advocates for Children & Families’ annual event on March 2, Nathan Miller of BCW shares the recipe for his Soup Sunday submission to give readers an early taste.

Read more: Kevin Shalin’s Appetite for Giving Back


Duck & Wild Rice Soup

Serves 8

Ingredients:

  • 4 duck legs, roasted and pulled
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 yellow onion, diced small
  • 1 medium carrot, diced small
  • 1 stalk celery, diced small
  • 2 tbsp. fresh garlic, minced
  • 1 tbsp. rosemary, finely chopped
  • 2 cups crimini (baby bella) mushrooms, quartered and roasted
  • 8 cups chicken stock
  • 1 cup heavy cream
  • 1 bay leaf
  • 2 cups kale, cleaned and roughly chopped
  • 3 cups wild rice, cooked
  • salt and pepper
  • 2 tbsp. parsley
  • 1 tbsp. lemon juice
  • Zest from one lemon

Directions:

For the duck:

  1. Place meat in a small casserole dish just big enough to fit the duck.
  2. Season with salt and pepper to taste and place in the fridge for 2-4 hours.
  3. Remove from the fridge and cover 3/4 of the way up in duck fat (olive oil works fine, too).
  4. Place in an oven set to 300 degrees (no need to pre-heat) for 3.5 hours.
  5. Once done (meat should be falling off the bone), pull duck from bone and remove skin.
  6. Set aside while making the soup.

For the soup:

  1. Combine onion, carrot, celery and garlic in an 8-quart soup pot and sweat in butter and olive oil on medium-high heat.
  2. Once translucent, add roasted mushrooms, rosemary, chicken stock and bay leaf.
  3. Season with salt and pepper and simmer for about 10 minutes on medium-low heat.
  4. Add pulled duck and heavy cream and simmer for 30 minutes.
  5. Add kale and cooked wild rice.
  6. Season again with salt and pepper if desired, then simmer for a few more minutes.
  7. Combine lemon juice, lemon zest and parsley separately.
  8. Remove soup from heat, serve and garnish each bowl with the lemon and parsley mixture.

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