Name: Wild Rice and Duck Confit Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) water; ½ cup (100 g) wild rice; ¼ tsp salt; 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil or rendered duck fat; 3 carrots, peeled and diced; 2 celery stalks, diced; ½ cup (125 ml) red wine; 8 cups (2 litres) beef broth; 2 tbsp chopped flat-leaf parsley; 2 confit duck legs; Salt and pepper

Note from Ricardo

You can put the duck and wild rice directly into the pot with the soup, but the rice absorbs the broth and the duck becomes soft. This is why we prefer to keep them separate from the broth until ready to serve. Cooking the wild rice separately allows for a clearer broth and a less bitter taste.

Wild Rice and Duck Confit Soup

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Note from Ricardo

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