Wild Rice and Duck Confit Soup

  • Preparation 25 MIN
    Cooking 50 MIN
  • Servings 4
  • Freezes
When we think of Manitoba, we think of lakes. And where there’s a lake, there are sure to be ducks! So went the line of thinking when we developed our Wild Rice and Duck Confit Soup. With local wild rice for texture and some wine for colour, it’s a recipe worthy of the Land of 100,000 Lakes.



  1. In a pot over high heat, bring the water, rice and salt to a boil. Cover and simmer over medium heat for about 50 minutes or until the rice is tender and splits open. Drain and set aside.
  2. Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the carrots and celery. Cook for 5 minutes. Add the wine and simmer for 2 minutes. Add the broth and bring to a boil.
  3. Simmer over medium heat for about 20 minutes or until the carrots are tender and the broth has reduced by a quarter. Add the parsley. Season with salt and pepper.
  4. Meanwhile, warm the duck legs in the microwave oven for 1 to 2 minutes. Remove the bones and shred the meat. Discard the skin.
  5. Spoon the rice and duck into bowls. Add the hot broth.


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.