Wild Rice and Duck Confit Soup
- 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
- 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.
- 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.
- 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.
- Meanwhile, warm the duck legs in the microwave oven for 1 to 2 minutes. Remove the bones and shred the meat. Discard the skin.
- 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.