Gluten-Free Duck and Wild Rice Stew

Ingredients

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• 1 lb duck meat, cut into bite-sized pieces
• 1 cup gluten-free wild rice blend
• 6 cups gluten-free chicken or duck stock Shop
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp dried thyme Shop
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the bite-sized duck meat and sear on all sides until nicely browned, about 5-7 minutes. Remove the duck from the pot and set aside, leaving the rendered fat in the pot.
2. 2 Add the diced yellow onion, carrots, and celery to the pot. Sauté the vegetables in the rendered duck fat until they begin to soften and the onion becomes translucent, approximately 6-8 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
3. 3 Return the seared duck meat to the pot. Pour in the gluten-free chicken or duck stock, ensuring it covers the duck and vegetables. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, allowing the flavors to meld.
4. 4 Stir in the gluten-free wild rice blend. Continue to simmer, covered, for another 25-30 minutes, or until the wild rice is tender and has absorbed some of the liquid. The stew should be thick and hearty.
5. 5 In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir this slurry into the simmering stew, and cook for an additional 5 minutes, stirring constantly, until the stew has thickened to your desired consistency. Season with salt and black pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Wild rice blends are the gluten risk here. Some mix in other grains or come with seasoning packets, so choose a blend labeled gluten-free or use 100% wild rice.
• Pure wild rice can take 45-55 minutes to become tender. If you use it instead of a blend, add it with the stock in step 3 rather than in step 4.
• Duck releases a lot of fat. Skim it from the surface before you stir in the cornstarch slurry.

Common questions