Baked Duck with Rice Casserole

Categories: Poultry- Duck

Ingredients

• 2 ducks (3 1/2 to 4 lbs. each), quartered, or 4 wild ducks, halved
• salt and pepper
• soft butter
• 2 Tbsp. corn syrup
• 1 tsp. kitchen bouquet
• Rice Casserole:
• 1 cup uncooked rice
• 2 cups duck broth (made by adding water to drippings) or 2 cups bouillon
• 1 can (10 1/2 oz.) mushroom soup
• 1 tsp. salt
• 1 cup chopped fresh mushrooms
• 2 Tbsp. butter or margarine
• Salt to taste

Directions

1. Wipe duck parts with a damp cloth. Season inside and out with salt and pepper. Rub butter generously over birds.

2. Place on rack in baking pan and roast at 350 degrees for 1 to 1 1/2 hours, depending on preferred doneness.

3. Increase oven temperature to 400 degrees. Brush ducks with corn syrup combined with kitchen bouquet. Roast 15 to 20 minutes longer. Serve with Rice Casserole.

4. To make casserole:

5. Combine rice, broth, mushroom soup and salt in a 2-quart buttered casserole. Cover and bake at 350 degrees for 1 hour.

6. Cook chopped mushrooms in butter for 5 minutes. Season with salt. Toss lightly into rice casserole, being careful not to mash rice grains.

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