Wild Rice and Duck Confit Soup

Wild Rice and Duck Confit Soup

  • Preparation 25 min
  • Cooking 50 min
  • Servings 4
  • Freezes Yes

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.

Featured in RICARDO Magazine (WINTER 2015)



    • 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


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.

Personal Note