Duck with California Wild Rice Pilaf and Five Spice

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Elegant dish of braised duck slices fanned on a bed of Wild Rice Pilaf

~Created by Executive Chef Kurt Grasing~
Grasing Coastal Cuisine 
Carmel, California

Serves 4 people



Duck Ingredients:
  • 2 5 lb. Maple Leaf Ducks
  • ¼ cup carrot finely chopped
  • ¼ cup onion finely chopped
  • ¼ cup celery finely chopped
  • 1 Tablespoon Five Spice
  • 1 tsp. Ginger
  • ½ cup Red wine
  • 2 cups Duck stock

Rice Ingredients:
  • 1 cup uncooked California Wild Rice
  • 1 cup Cooked white rice
  • 1 cup Currants or almonds (optional)
Cooking Instructions:

Bone ducks, separating breast from carcass, remove skin and set clean, skinless breast aside.
Remove legs from carcass, trim, leaving skin on.
Brown and braise slowly for 1 hour in 1 cup of duck stock or veal stock. Remove from heat.
Sauté carrot/onion/celery until lightly browned.
Add 5 spice, sauté lightly with ginger, add red wine, and reduce by 1/2.
Add 1-cup duck stock and reduce by 1/2.
Adjust seasoning with salt and pepper.
Cook wild rice in 3 cups water till done (starts to open), approximately 45 min.
Fold in cooked white rice, can add currants or almonds if you like.

To Finish
Cook breast in sauté pan, seasoning with salt and pepper. When medium rare, remove from heat, let rest.
Put 6 – 8 oz. rice mixture on each plate, lay duck leg against it, slice and fan breast around leg. Nap with sauce.
Serve with carrots and pearl onion if vegetable is requested.

Nutritional Information: Calories 840; Total Fat 12g; Cholesterol 595mg; Protein 106g; Carbohydrate 25g; Fiber 2g; Iron 2.1mg; Sodium 540mg; Calcium 37.5mg; Vitamin A 2344.3 IU; Vitamin C 2.2mg.

This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Kurt Grasing, Grasings Coastal Cuisine & Carmel Chop House Carmel, California
Compliments of California Wild Rice Advisory Board
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