Wild duck - tame rice
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .