Wild duck and rice casserole

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.)


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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