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

1. Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.

2. Lower heat; cover and simmer 1 hour or until ducks are tender.

3. Remove ducks from stock; strain stock and reserve.

4. When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.

5. Cook rice by following the package directions.

6. Drain mushrooms, reserving the liquid.

7. Add enough duck broth to the mushroom liquid to make 1 1/2 cups.

8. Saute chopped onion in the melted margarine until tender.

9. Add in flour, stirring until smooth.

10. Add in mushrooms; cook/stir constantly for 1 minute.

11. Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.

12. Stir in duck, rice, half-and-half, and parsley.

13. Spoon into a greased 2-quart shallow casserole dish.

14. Sprinkle almonds over the top.

15. Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

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