Categories: Casserole, Duck, Main Dish
Ingredients
- 2 large wild ducks, cleaned
- 3 stalks celery, cut into 2-inch pieces
- 1 onion, halved
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 (6 ounce) package long grain and wild rice blend
- 1 (4 ounce) can sliced mushrooms
- 1/2 cup chopped onion
- 1/2 cup melted margarine
- 1/4 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 tablespoon chopped fresh parsley
- 1/2 cup slivered almond
Directions
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Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
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Lower heat; cover and simmer 1 hour or until ducks are tender.
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Remove ducks from stock; strain stock and reserve.
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When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
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Cook rice by following the package directions.
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Drain mushrooms, reserving the liquid.
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Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
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Saute chopped onion in the melted margarine until tender.
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Add in flour, stirring until smooth.
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Add in mushrooms; cook/stir constantly for 1 minute.
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Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
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Stir in duck, rice, half-and-half, and parsley.
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Spoon into a greased 2-quart shallow casserole dish.
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Sprinkle almonds over the top.
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Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.