Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 | Ducks |
| ½ | Onion; chopped |
| ½ | Apple; chopped |
| Salt and pepper | |
| Water | |
| 4 slices | Slices bacon |
| Wine (up to) | |
| 1⅓ cup | Rice |
| 1 pack | Dry onion soup mix |
| 1 can | (10-oz) cream of chicken soup |
| 3½ | Soup cans water |
| 2 tablespoons | Sliced celery |
| 2 tablespoons | Chopped onion |
Boil ducks, onion, apple, salt and pepper in water to cover for 1 hour.
Drain. Debone ducks and chop. In large casserole, combine rice, soups, water, celery and onion. Add ducks; put bacon over ducks; pour in a little wine. Cover and bake at 325 for 1-½ hours.
MRS GERE CARNATHAN (FLOYE)
HELENA, AR
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, .