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


  • 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.
  • Add duck and cook until lightly browned. Add rice and chicken broth. Stir to combine contents of the skillet and cook until hot.
  • 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.