Wild duck and rice casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ducks | |
| 2 | Apples; quartered | |
| 2 | Onions; quartered | |
| 1 | Onion; chopped | |
| 1 | Bell pepper; chopped | |
| ¾ | cup | Chopped celery |
| 1 | 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 |
| Salt to taste | ||
| Pepper to taste | ||
| 4 | servings. | |
Directions
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, .