From: Chef Kurt Grasing, Grasing, Monterey, CA. Yield: 4 servings. 2 5-lb. Maple Leaf Farms ducks ¼ cup carrot, finely chopped ¼ cup onion, finely chopped ¼ cup celery, finely chopped 1 Tbsp. five-spice 1 tsp. ginger ½ cup red wine 2 cups duck stock Wild Rice: 1 cup wild rice 1 cup cooked rice (pilaf-style) Duck Stock: 2 duck carcasses (about 4 lb.) 1 Tbsp. olive oil 2 tsp. salt 1⁄8 tsp. freshly ground black pepper 1½ cup ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.