Duck hunters are the only ones I know who eagerly leave the comfort of their warm beds in frigid predawn hours to seek out timbered marshes and mucky fields where ducks and geese abound. Snow, sleet and north winds are welcomed. Nothing deters them.
From November through January in Arkansas, waterfowl hunters rise, dress head to toe in camouflage and make their way to the blinds and fields throughout the Mississippi flyway, with Stuttgart, Humnoke and Bayou Meto among the premier destinations.
For Stuttgart, considered the rice and duck capital of the world and home to the annual Wings Over the Prairie Festival, duck hunting has a significant impact on the local economy. According to Stephen Bell, former executive director of the Stuttgart Chamber of Commerce, “the economic impact on Stuttgart is $1 million a day during duck season. Waterfowl hunting is a huge draw to Stuttgart and eastern Arkansas. We draw people from all over the country and Canada.”
Local rice and soybean farmers often lease their fields to duck hunters during the season. This additional income is a welcomed supplement to their incomes.
My challenge as a duck hunter’s spouse, is to prepare his harvest so he will eat it. Avid though he is at hunting duck, he was never too fond of eating it. Growing up in a hunting family, I was early on taught that you eat what you kill. Over the years, I’ve been able to develop several duck-based recipes that my husband now enjoys.
Duck and rice pair naturally together in this stroganoff, and it couldn’t be easier to prepare. You can serve the stroganoff over Riceland Rice ’N Easy Long Grain and Wild Rice or Riceland Long Grain Brown Rice mixed with wild rice which is what I often do. Either way, it’s a delicious dish!
Slow Cooker Duck Stroganoff with Long Grain Brown and Wild Rice
- 4 wild duck breasts*, cut in bite-sized cubes
- 2 1/2 cups buttermilk (or to cover)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon freshly cracked black pepper
- Riceland Rice Bran Oil
- 2 Tablespoons unsalted butter
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon ground allspice
- Dry white wine
- 1 medium onion, sliced and rings separated
- 1/2 cup coarsely chopped celery
- 1/4 cup chopped red bell pepper
- 8 ounces baby portobellas, stems removed and sliced
- 2 cups unsalted beef stock or broth
- 1 clove garlic, minced
- 3 Tablespoons double-concentrated tomato paste
- 1 cup sour cream
- 1 4.6-ounce box Riceland Rice ’N Easy Long Grain and Wild Rice, prepared
- (or 1 cup Riceland Long Grain Brown Rice, prepared with 1 teaspoon poultry seasoning, 2 Tablespoons dried onion and 1 Tablespoon unsalted butter (See how to cooke perfect brown rice every time HERE.)
- 1/2 cup wild rice, prepared according to package directions)
*Note: I prefer mallard or teal breasts. Four large mallard breasts are enough for this recipe. You would need 6-8 teal breasts however.
- Mix buttermilk, 1 teaspoon garlic powder, 1 teaspoon smoked paprika and 1 teaspoon black pepper.
- Soak duck breasts several hours or overnight in buttermilk mixture.
- In a sieve or colander, drain and rinse duck breast pieces; drain on paper towels.
- In a shallow bowl, mix flour, salt, mustard and pepper. Add duck cubes in batches; toss to coat.
- In a large skillet or Dutch oven, heat Riceland Rice Bran oil to cover; add in unsalted butter.
- Add duck breast cubes to skillet and brown on all sides; drain on paper towels.
- In a 5-qt. slow cooker, layer onion, mushrooms, celery, bell pepper, duck pieces and garlic. Pour broth over top. Stir in tomato paste.
- Cook, covered, on LOW 5-7 hours or until meat is tender., stirring once half way through cooking.
- Just before serving, stir in sour cream.
- Serve over prepared Rice ’N Easy Long Grain and Wild Rice (or alternate preparation).
Adapted from What’s Cooking in Vail
Looking for additional ways to prepare duck?
Duck Fried Rice
Post by The Women Bloggers member Debbie Arnold of DiningwithDebbie.