Recipe: Duck, Rice & Stuffing

As we head into the Thanksgiving holiday, we wanted to share a Chef favorite from our table to yours, and just in time for the season of sharing with friends and family. This recipe is simple in both ingredients and methodology. Add any missing items to your shopping list and give this a run through before Thanksgiving this year. The finished dish is a beautiful addition to a well-set table and compliments just about anything else you are serving this holiday season. Dietary adjustments or alterations can easily be done with this recipe. Give it a try and let us know what you think. Or share a recipe favorite of yours!

Corn Bread:
1 ½ cups cornmeal
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
2 cups milk
¼ cup bacon drippings

Method:
Grease two 9-by-9 inch glass baking dishes.
Sift corn meal, flour, sugar, salt, and baking powder into a bowl.
Stir in lightly beaten eggs, milk, and bacon drippings; mix well.
Split into the two pans and bake at 450°F for 30 minutes.
Let cool; then cut into ¾ inch squares.

Stuffing:
1 lb ground duck (can substitute with ½ lb chicken and ½ lb pork)
1 cup uncooked wild rice
3 medium yellow onions, medium diced
4 to 5 stocks of celery, medium diced
3 teaspoons dried sage
3 teaspoons dried thyme
½ teaspoon black pepper
3 teaspoons kosher salt
8 to 10 wild mushrooms
1 ½ cup dried cranberries
1 ½ cup dried blueberries
1 cup chopped pecans
1 cup diced butter
2 cups chicken or turkey stock
3 tablespoons maple syrup

Method:
Simmer uncooked wild rice in 2 ¼ cups water for 18 to 22 minutes.
In a separate pan, sauté the ground duck meat over medium heat for 3 to 4 minutes.
Add the diced onions, celery, and mushrooms to the duck meat and sauté for 4 to 5 additional minutes.
Add the sage, thyme, pepper, and salt.
Add the cooked wild rice.
Remove from heat; then add the dried cornbread, cranberries, blueberries, and pecans.
Add diced butter and the stock; then lightly mix all the ingredients together.
Add to a 5 quart, greased baking dish and bake at 325°F for 50 minutes covered with foil or a lid.
Serve warm and enjoy!