Yield: 4 Servings
|2 tablespoons||Parsley flakes|
|2 tablespoons||Celery flakes|
|1 tablespoon||Curry powder|
Place ducks and giblets in deep pan. Cover with water and add seasonings.
Boil until tender. Remove from broth and place in foil to keep from drying out. Cook rice in amount of broth you need. Add cut-up giblets to rice.
MRS N.R. HOSEY (JUDY)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .