Wild Rice Squash Duck Bowls
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Wild rice simmered till soft, combined with roasted squash and caramelized shallots, then topped with earthy sautéed mushrooms and shredded duck confit. A punchy orange crema and peppery greens bring brightness. A confident mix of textures and deep flavors. Simple swaps for mushrooms and greens recommended. Timing guided by aromas and textures, not the clock. Perfect for hands-on home cooks wanting depth without fuss. Avoid soggy rice by rinsing, and don’t rush roasting, watch for that golden crunch. Sauce balances richness—bright acidity needed. Duck confit heated gently to keep tender, not greasy. Rustic, well-layered, resilient to ingredient changes.
Prep:
50 min
Cook:
55 min
Total:
Servings:
4 servings
#French influenced
#wild rice
#duck confit
#roasted vegetables
#orange crema
#comfort food
Wild rice, rich and chewy, holds up to big flavors. I like to let it cool after cooking to keep it from turning gluey. Roasting squash and shallots separately is essential—each demands different timing even though they go on the same pan. Squash edges should zigzag char while shallots melt into sweet ribbons. Mushrooms? Sauté high and fast, pat. Soy sauce gives punch where Worcestershire is too sharp or unavailable. Duck confit, heated gently, stays tender and slips between other textures. The orange crema wakes the whole thing up; bright, creamy, not too sweet. Greens provide that peppery punch and fresh bite. Once tried it with pumpkin instead of butternut and spinach instead of arugula. Both worked. Learn your oven—don’t rush roasting or mushrooms. Trust smell and sight, crisp edges and golden hues are guides. Balance richness of duck and oil with sharp acidity and fresh greens—or it flattens fast.
Ingredients
- 875 ml water
- 210 g wild rice (use slightly less, rinsed)
- 2 ml salt
- 350 g diced kabocha squash (or acorn squash)
- 2 ml chopped fresh thyme (swap rosemary)
- 50 ml olive oil
- 2 medium shallots, thinly sliced (instead of red onions)
- 15 ml white wine vinegar
- 400 g cremini mushrooms, halved (replace white mushrooms)
- 10 ml soy sauce (alternative for Worcestershire)
- 4 duck confit legs, bone removed, shredded, warmed gently
- 80 g spinach or arugula
Orange Crema
- 20 ml sour cream
- 25 ml mayonnaise
- 25 ml fresh orange juice
- 4 ml white wine vinegar
- 2 ml finely grated orange zest
About the ingredients
Wild rice is dense and long-cooking. Rinse to shed starch, helps fluffiness. Kabocha squash offers nuttier flavor and firmer texture compared to butternut; acorn squash works if you want milder sweetness. Thyme replaces rosemary for softer earthy notes and less piney intensity, but keep fresh herbs bright. Shallots instead of red onions mellow the sharpness, give more caramelized sweetness. Cremini mushrooms hold up better in sauté with deeper, earthier complexity. Soy sauce replaces Worcestershire well—increases umami without anchovy fishiness or overpowering. Duck confit best warmed gently to avoid greasy hard fat. Spinach pairs if arugula too spicy. Olive oil is classic for roasting but avocado oil is good if you want higher heat tolerance. Orange crema can be brightened with a drip more vinegar or mellowed with a dollop more mayo or sour cream. Adjust acid and fat to your taste and depending on juice sweetness or freshness.
Method
Wild rice
- Bring water, wild rice and salt to a boil in covered pot but do not overdo heat; simmer gently. Rice done when grains split open but still chewy, about 35–45 min. Drain, then rinse under cold water to stop cooking and prevent clumping. Let cool a bit. You want grains separate, not mushy.
Oven prep
- Center rack positioned before heating. Preheat oven to 230°C (450°F) for more caramelization.
Roasting
- Toss squash with half the oil, thyme, salt and pepper. Spread on half a baking sheet lined with parchment or silicone mat. Toss shallots separately with vinegar, remaining olive oil, salt and pepper; spread on other half.
- Roast 18–20 minutes until squash edges caramelize, tender but not falling apart; shallots should soften, edges light golden, not burnt. Leave vegetables on sheet as is—don't stir to keep roasting intensity.
Mushrooms
- High heat skillet, heat small bit of oil. Toss in mushrooms, no overcrowding or they stew. Stir occasionally until just browned, about 8 min. Add soy sauce, cook off moisture completely to concentrate flavor. Season with freshly cracked pepper. Mushrooms should be shiny, slightly crisp at edges.
Dressing
- Whisk sour cream, mayo, orange juice, vinegar, zest. Season with salt and pepper. Taste for balance—too tart? Add a touch of honey or maple syrup.
Assembly
- Start with rice base in bowls. Place squash, shallots, mushrooms in distinct sections without mixing to show colors and textures.
- Pile shredded duck confit—warm but not hot, to keep fat solid but tender—on top. Finish with fresh greens; spinach works well if arugula is spicy or unavailable.
- Drizzle orange crema generously. More dressing can be served on side.
- Serve immediately while vegetables still warm, rice room temp or slightly warm, and duck succulent. Watch for textural contrasts between firm rice, soft squash, tangy shallots, meaty mushrooms, rich duck, peppery greens and zesty sauce.
Cooking tips
Start with rice simmer—don’t rush; listen for gentle bubble, not boiling over. Cook until grains puffed and split; drain and rinse under cold water to stop cooking, prevent glue. Preheat topping rack early, hot oven critical for roasting squash properly. Toss veggies with oil and herbs separately; splitting pan halves keeps flavors distinct and textures perfect. Roast squash until edges crisp and browned, but flesh soft; shallots need less time, look for translucent edges and golden tips but not burnt. Mushrooms sauté dry, high heat, no crowding to brown instead of steam. Add soy sauce last to intensify, evaporate fully. Orange crema mix last, season carefully—vibrancy comes from balance of acid and fat. Assemble bowls so layers stand out visually and texturally. Duck warm, not hot, shields fat from congealing. Serve shortly after dressing; greens wilt fast if sitting long. Watch for contrast: chewy rice, tender squash, sweet shallots, umami mushrooms, rich duck, crisp greens, creamy tang. Kitchen shortcut: roast veggies on same pan but keep separated saves cleanup but don’t mix mid-roast or you lose crisp edges. Duck confit can be prepped ahead, reserve fat for pan roasting mushrooms for extra flavor punch.
Chef's notes
- 💡 Simmer wild rice gently. Watch bubbles—not full boil but steady small pop. Cook 35 to 45 minutes depending on batch. Drain, rinse cold water fast or rice stays sticky and dense. Cooling helps keep grains separate. No stirring once on heat—breaks grain integrity. That rinse step saves sogginess. Wild rice needs time, patience beats heat.
- 💡 Split squash and shallots on pan halves. Each wants own time and temp. Squash edges char till crisp, golden brown but flesh still tender. Shallots soften, edges transform translucent with sweet color. Don’t mix or stir pan mid-roast—flips texture from crisp to limp. Oven hot, 230°C, high heat roasting is key for good caramelization. Parchment or silicone mat stops steam buildup.
- 💡 Sauté mushrooms dry, high heat in small batches. Avoid overcrowding—they stew not brown. Wait till edges crisp, moisture gone before soy sauce hits. Soy sauce should cook off moisture, leaving bright umami coating, no excess liquid. Pepper freshly cracked right before serving. Mushrooms shine and get hint of crisp edges — texture punch needed here.
- 💡 Orange crema balance depends on acid and fat ratio. Whisk sour cream, mayo, bright fresh orange juice, white wine vinegar, orange zest gently. Taste. Too tart? Sweeten a bit with honey or maple syrup. Too flat? More vinegar or juice sharpens. Adjust around freshness of juice or cream batch.That zest boosts aroma—don’t skip.
- 💡 Heat duck confit gently. Avoid direct heat or pan too hot. Fat should remain solid but duck tender. Reheated sloppy or greasy feels off. Warm in low oven or pan barely heated. Mix with other warm veggies quick to stop cooling. Keep duck texture intact for mouthfeel contrast with rice and veggies. Timing matters — heat just right.
Common questions
Can I use another squash?
Sure - acorn or butternut work. Kabocha firmer, nuttier flavor but swap okay. Cooking time close but watch squash edges crisp. Softer squash needs less roast or goes mushy.
What if I dont have duck confit?
Try shredded roasted duck or pulled confit style chicken even ham. Duck fat adds richness but not must-have. Use any tender shredded meat warmed gently. Keep dressing acidic if swap lean meat.
How to avoid mushy rice?
Rinse soaked cooked rice under cold water immediately. That stops overcooking. Wild rice grains tough outer shell needs soak time and gentle simmering. Drain well. Keep heat low simmer. No stirring while simmering helps avoid breakage.
Can I store leftovers?
Yes but best eaten next day. Keep components separate if possible—duck wrapped cool, rice rinsed and cooled, veggies cooled but drained. Reheat duck gently. Orange crema store chilled separately. Greens toss fresh to avoid wilting.
