Duck and Wild Rice Stuffed Artichokes
Tender wild rice tossed with diced duck, crisp apple, celery, and tarragon in a tangy mustard vinaigrette, piled into simmered artichoke halves for an elegant wild game salad.
Ingredients
- ½ cup wild rice
- 1 ½ cups chicken stock
- 4 medium globe artichokes
- 2 cups diced cooked duck (about 9 ounces)
- 1 large celery stalk, diced
- 1 medium red apple, diced
- 2 scallions, thinly sliced
- 2 Tablespoons minced tarragon (or 2 teaspoons dried)
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Pinch sugar
- Salt and pepper, to taste
Instructions
- Bring wild rice and chicken stock to a boil in a medium saucepan.
- Reduce heat, cover, and simmer until the kernels just puff open, 45 to 50 minutes.
- Drain if necessary and transfer the rice to a bowl; cover and refrigerate until well chilled.
- Meanwhile, bring 3 quarts of water to a boil in a large pot.
- Trim the stems, lower leaves, and tops from the artichokes.
- Add 1 tablespoon salt and the artichokes to the boiling water.
- Reduce to a gentle simmer, cover, and cook until a petal near the center pulls out easily, 20 to 30 minutes.
- Drain the artichokes and cool completely.
- Halve each artichoke lengthwise and scrape out the fuzzy choke; set the halves aside.
- Add the cooked duck meat, celery, apple, scallion, and tarragon to the chilled wild rice.
- In a small bowl, whisk together the oil, vinegar, mustard, and sugar until combined.
- Pour the dressing over the wild rice mixture and toss well.
- Season with salt and pepper, then divide the mixture over the artichoke halves.
Cook’s Notes
Make sure the wild rice is fully chilled before mixing so the salad doesn’t wilt the apple and scallions; the rice and artichokes can both be cooked a day ahead and assembled just before serving.
Ingredient Swaps
Leftover roast chicken or turkey can stand in for the duck, and pear works well in place of the apple if you want a milder sweetness.
Serving Suggestions
Serve the stuffed artichoke halves as a light lunch or elegant first course, with crusty bread on the side to soak up any extra vinaigrette.
Storage & Reheating
Store the wild rice salad and cooked artichokes separately in airtight containers in the refrigerator for up to 3 days; assemble just before serving since the salad is meant to be eaten cold.
Common Questions
Can I use leftover duck from another meal?
Yes, this is a great way to use leftover roast or braised duck—just dice it into bite-sized pieces before mixing.
Do I have to cook the artichokes and rice at the same time?
No, you can cook them separately and even a day in advance; just keep them refrigerated until you’re ready to assemble the dish.
What can I use instead of wild rice?
A wild rice blend or even brown rice can be substituted, though cooking times may vary slightly.