Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Ducks |
| 2 \N | Apples; quartered |
| 2 \N | Onions; quartered |
| 1 \N | Onion; chopped |
| 1 \N | Bell pepper; chopped |
| ¾ cup | Chopped celery |
| 1 \N | Stick butter or margarine |
| 1 cup | Uncle Ben's converted rice |
| 1 can | (10.5-oz) beef consomme |
| 1 can | (10.5-oz) water |
| 1 can | (8-oz) mushrooms; drained |
| 1 can | (6-oz) water chestnuts; drained |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| \N 4 | servings. |
Place ducks, apples and onions into a large pan. Cover with water, sprinkle with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut‚ chopped onions, bell pepper and celery in butter. Mix all other ingredients in a 1-½ quart casserole. Add sauteed mixture. Debone ducks and cut into bite-sized chunks and add to mixture. Check for seasoning. Add salt and pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield: NANCY BOYD (MRS. MIKE S.)
CAROLYN BOSHEARS (MRS. GAYLON)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .