Yield: 4 Servings
|1||Duck; cleaned, ready to cook|
|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|
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, .