Roasted Chapapeala Farms Half Duck Recipe
With long grain wild rice and sautéed kale. Finished with praline sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Duck
Preheat your oven to 375°F (190°C). Rinse the half duck under cold water and pat dry with paper towels. Season the duck with salt and black pepper.
Roast the Duck
Place the duck on a roasting rack in a baking dish. Roast in the preheated oven for about 1 hour, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
Cook the Wild Rice
While the duck is roasting, rinse the wild rice under cold water. In a medium saucepan, add 1 cup of wild rice and 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender.
Sauté the Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add the kale and sauté until wilted, about 5-7 minutes. Season with salt and pepper to taste.
Plate the Dish
Once the duck is done, let it rest for 10 minutes before slicing. Serve the sliced duck over a bed of wild rice, topped with sautéed kale and drizzled with praline sauce.
