Wild duck - tame rice

Yield: 4 Servings

Measure Ingredient
1 Duck; cleaned, ready to cook
1½ teaspoon Salt
⅛ teaspoon Red pepper
1 teaspoon Green seasoning
1 small Onion; chopped
2 cups Duck stock
2 cups Minute rice
1 can Celery soup
Water or duck stock

GRAVY

In a large pot, 3 to 4 quarts, place duck. Cover duck with water. Add salt, red pepper, Greek seasoning and onion. Bring to a boil, reduce heat and slow cook for 1-½ hours. Remove duck to a warm platter. Reserve 2 cups of stock (add water if necessary to make this amount). Bring reserved stock to a boil; add minute rice. Take from burner; cover; let set 20 to 30 minutes. Fluff up rice and spoon around the duck on warm platter. Garnish with parsley for color.

Gravy: Combine celery soup with additional stock or water as a gravy.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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