Crispy Duck Stuffed with Wild Rice

1 duck breast, 1/2 cup wild rice, 1 cup chicken broth, 1/4 onion (diced), 1 garlic clove (minced), 1/4 cup dried cranberries, salt, pepper, olive oil

Ingredient substitutions

• Chicken broth: Vegetable broth in the same amount
• Dried cranberries: Dried cherries in the same amount
• Wild rice: Brown rice, cooked until tender

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A medium-bodied Pinot Noir
Its bright fruit and gentle tannins complement the duck's richness and the cranberries' tart sweetness.

Non-alcoholic: Sparkling cranberry juice diluted with water

A succulent fried duck dish filled with flavorful wild rice, perfect for a special dinner.

Steps

1. Cook wild rice in chicken broth until tender. 2. Sauté diced onion and minced garlic until fragrant. 3. Mix cooked rice, sautéed onion and garlic, dried cranberries, salt, and pepper. 4. Butterfly the duck breast and stuff with the rice mixture. 5. Heat olive oil in a pan and sear the duck breast until crispy and cooked through. 6. Let it rest before slicing and serving.

Tips for Crispy Duck Stuffed with Wild Rice

• A crisp, evenly browned exterior and a firm surface are good visual cues; avoid crowding the pan, which can trap steam.
• Keep the rice filling moist but not wet; excess broth can make the duck harder to seal and the center may turn soggy.
• A sharp knife and a brief rest help make neat slices without spilling the filling.

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the duck is cooked through?

Look for a browned, crisp exterior and a firm center; because the breast is stuffed, check that the filling is steaming hot before serving.

Can I prepare the rice filling ahead?

Yes. Make it ahead, cool it promptly, and refrigerate covered; use it within 3–4 days and keep it chilled until assembly.

What goes well alongside this dish?

Serve with a simple green salad or roasted vegetables for a fresh contrast to the rich duck and sweet-tart cranberries.