Whether you call it a hotdish or casserole, this one-pot meal is the king of Midwest weeknight dinners. It’s also the perfect way to warm your bones after a chilly day shooting ducks and geese.
This meal makes use of waterfowl breasts in a way that most dishes don’t. Rather than preparing them whole or grinding, this dish calls for cubed up chunks of duck that are lightly seared and mixed with cream, mushrooms, and cheese. The wild rice is a nod to waterfowlers in the Great Lakes region; ducks and geese in that area certainly eat their fair share of wild rice. The nutty flavor of the rice pairs well with the savory, meaty flavor of the breasts.
Time to make
4 duck breasts, cubed, fat removed
1 tbsp. butter
8 oz. sliced mushrooms
1 tsp. salt
1 tsp. garlic powder
½ tsp. ground black pepper
2 cups prepared wild rice
1 cup game stock
1 cup heavy whipping cream
3 tbsp. flour
1 cup shredded mozzarella
¼ cup Panko crumbs
¼ tsp. fresh thyme leaves
Also works with
Any waterfowl or upland bird breasts
Cast iron pan
- Preheat your oven to 450 degrees. While you’re waiting, bring a cast iron skillet or oven-safe pan to medium-high heat on the stove top. Add two small squares of duck fat or a teaspoon of oil to the pan. Add the duck breast cubes and lightly sear the meat.
- Stir in the butter and mushrooms. Season with the salt, garlic powder, and black pepper. Cook for 3 minutes or until the mushrooms absorb the oil. Mix in the wild rice and sprinkle in the flour.
- Allow the ingredients to brown for a couple minutes with the flour. Then whisk in the stock and heavy whipping cream and allow to simmer for 5 to 10 minutes as the sauce thickens.
- Once the sauce thickens, remove the pan from heat and sprinkle the cheese on top, followed by the Panko and fresh thyme leaves. Place in the oven and allow the cheese and Panko to brown for approximately 10 minutes. Remove and serve.