Gluten-Free Duck and Wild Rice Stew
By the Gluten Free Recipes team ·
This hearty gluten-free stew features tender duck and nutty wild rice, simmered in a rich, savory broth with aromatic vegetables. It's a comforting and deeply flavorful meal perfect for a chilly evening.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 12 ingredients — including duck meat, certified gluten-free wild rice blend, certified gluten-free chicken or duck stock — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Duck and Wild Rice Stew: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Duck and Wild Rice Stew: This recipe is naturally gluten-free by using certified gluten-free stock and wild rice. Cornstarch is used as a safe thickening agent, avoiding any gluten-containing grains.
Ingredients
- 1 lb duck meat, cut into bite-sized pieces
- 1 cup certified gluten-free wild rice blend
- 6 cups certified gluten-free chicken or duck stock
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the bite-sized duck meat and sear on all sides until nicely browned, about 5-7 minutes. Remove the duck from the pot and set aside, leaving the rendered fat in the pot.
- 2
Add the diced yellow onion, carrots, and celery to the pot. Sauté the vegetables in the rendered duck fat until they begin to soften and the onion becomes translucent, approximately 6-8 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
- 3
Return the seared duck meat to the pot. Pour in the certified gluten-free chicken or duck stock, ensuring it covers the duck and vegetables. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, allowing the flavors to meld.
- 4
Stir in the certified gluten-free wild rice blend. Continue to simmer, covered, for another 25-30 minutes, or until the wild rice is tender and has absorbed some of the liquid. The stew should be thick and hearty.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Stir this slurry into the simmering stew, and cook for an additional 5 minutes, stirring constantly, until the stew has thickened to your desired consistency. Season with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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