Rice Pilaf

Rice Pilaf

One of the best complements to a roast duck is a side dish made with rice. Those people living in Minnesota have their native wild rice available, but the rest of us have to depend on what we can find at the store. A casserole dish of rice pilaf is a simple, easy to make side dish.

Chicken stock, soup base or boullion flavors the rice. For a vegetarian version, use a vegetable soup base rather than the chicken soup base.

The success of this side dish depends on one technique. By coating the rice in the melted butter before cooking it in the chicken stock, the starch in the rice grains stays contained. The end result is rice that is light and fluffy rather than sticky.

Bake this along with your meat dish in a 375 degree oven. Fluff it before serving, while the meat rests.

Rice Pilaf
4 tbsp. butter
1 onion, diced
1 large can (13 oz) sliced mushrooms
1 c. long grain white rice, uncooked
chopped giblets (optional)
2 tsp. poultry seasoning
ground black pepper
2 c. chicken stock, or 2 c. water with 2 tsp. chicken soup base added

In a large skillet, melt butter. Saute onion and mushrooms until onions are soft and golden, about 12 minutes. Add poultry seasoning and black pepper, and continue to saute until the flavor of the herbs blooms, about 1 minute.

Remove sauteed vegetables from skillet into 3 quart casserole dish. Add 1 c. uncooked rice and toss, coating the rice grains with flavored butter. Add in the chopped giblets, if desired, and the chicken stock.

Preheat oven to 375 degrees. Cover the casserole dish and cook for 40 minutes, or until liquid is absorbed. Fluff with a fork before serving. Makes 4 - 6 servings

Roast Duck with Spice Rub

Duck roasted with a spice rub stays moist inside and crisp outside

Roast Duck with Spice Rub

It may not be traditional, but I prefer roast duck to turkey during Thanksgiving. Duck is nearly all dark meat and thanks to the fat content of the animal, has a very rich and savory flavor.

The average duck weighs between 5 and 8 pounds, so duck is also a good choice for a small gathering. Like a turkey or chicken, a roasting duck comes with giblets; set these aside after thawing the bird, because we'll add them to our rice pilaf side dish.

In order to keep the meat moist but allow the fat to render away, I coat the duck inside and out with a spice rub. Because duck has a unique and to some, overpowering, flavor, it can handle one that is fairly spicy. The inclusion of baking powder creates a dry, crisp skin and doesn't add an overly salty flavor to the duck. It does create the same sodium barrier that keeps the flesh moist. In addition, I create an air pocket in underneath the skin. This allows all of the subcutaneous fat to release and helps the skin to crisp and brown.

To create the air pocket, gently lift the skin away from the meat using a wooden spoon. Use your hand to loosen the skin over the drumsticks (it is less icky if you put on a disposable food service glove), wings and neck area. Then, rub the fowl over the skin, under the skin and inside the cavity with the spice rub.

Preheat oven to 375 degrees. Place prepared duck on a roasting rack and roast, uncovered, for 20 minutes per pound. Allow to rest at least 10 minutes before carving in order to preserve the juices.

Spice rub
1 tbsp. kosher salt
2 tsp. ground ginger
2 tsp. ground paprika
1 tsp. ground mustard
1 tsp. baking powder
1/4 tsp. ground black pepper

Golden Honey Whole Wheat Bread

Honey Whole Wheat Bread

Now that it's the holiday season and the outside temperature is a good reason to light a fire in the wood burning stove, it is also a good time to bake yeast bread. Yeast dough rises perfectly in a warm, moist environment; a wood stove and stainless steel pan of water help to create this environment that also is quite comfy for humans and cats.

I happen to love whole grain breads, and this loaf not only has a wealth of wheat flavor but bakes to a lovely brown color. The extra pizazz added by braiding the dough adds a lightly festive touch to it all. The addition of honey rather than granulated sugar adds a depth of flavor that is unique, and it also creates a baked good that is light rather than dense.

Although this is not a sweet bread, it is a treat. Slather a thick slice with real butter or cream cheese and enjoy with a cup of hot tea.

Honey Whole Wheat Bread

1 pk. (2 1/4 tsp) dry yeast
1 c. all purpose flour
2 c. whole wheat flour
1 tsp. salt
1 large whole egg
2 tbsp. extra virgin olive oil
1/4 c. golden honey
1 c. warm water


In a medium mixing bowl, whisk together flours and salt. Measure one cup of dry mixture into the bowl of a stand mixer. Add in yeast and blend at lowest speed.

In a microwave-proof measuring cup or glass bowl, heat water, oil and honey together for 1-2 minutes or until liquid reaches 165 degrees. With blade turning slowly on the mixer, add warm liquid. Beat on low-medium speed for 5 minutes.

Add in the rest of the flour mixture and egg. Beat using blade until thoroughly mixed, then switch to dough hook. Blend until dough forms a ball and clears the edges of the mixing bowl.

Using vegetable oil pan spray, grease the inside of a large bowl. Turn dough out of the mixing bowl into the greased bowl, greasing the top and sides of the dough. Moisten several paper towels and cover the mixing bowl. Place dough in a warm, draft-free area (85 - 100 degrees is best) to rise until doubled, about 1 hour.

Grease and flour a 9 x 5 loaf pan. Punch down dough after it has risen, and separate into three pieces that are equal in size. Using your hands, shape each piece into a 14" long rope. Braid the ropes together on a nonstick surface (parchment paper is excellent). Tuck the ends under, and place braid into the loaf pan. Cover with moistened paper towels and allow to rise a second time, about 30-45 minutes.

Preheat oven to 350 degrees. Place loaf, uncovered, into oven and bake for 40-45 minutes. Allow to cool 10 minutes before removing from pan.