Duck and Rice Side Dish

This could use a better name, but I just kinda threw some stuff together in a skillet and it was delicious! From the “Quacktastic” episode of The Sporting Chef TV show on Sportsman Channel. This could be a main course dish as well.

Duck and Rice Side Dish


  • 4 to 6 servings
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 3/4 cup each diced onion, carrot and celery
  • 1 teaspoon Hi Mountain Garlic Pepper Rub Blend
  • 1 1/4 cups acorn squash, cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 2 cups duck breast, cut into 1/2 to 1-inch pieces
  • 1 1/2 cups cooked brown (or any) rice
  • 3/4 cup chicken broth
  • 4 eggs
  • dash Hi Mountain Trail Dust


  1. Heat butter and olive oil in a large skillet over medium-high heat. Add onion, carrot and celery and sauté until onions are translucent, about 4 to 5 minutes. Season with Hi Mountain Garlic Pepper. Add acorn squash and cook for 3 more minutes. Add garlic.
  2. Add duck and cook until lightly browned. Add rice and chicken broth. Stir to combine contents of the skillet and cook until hot.
  3. Crack eggs over skillet, keeping yolks intact, if possible. Cover with a lid or foil to cook eggs to desired temperature. For runny eggs, they are done with the top just turns creamy white. Top with Hi Mountain Trail Dust.