Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | duck bone scraps |
| 1 large | onion, quartered |
| 3 \N | carrots, chopped |
| ¼ teaspoon | thyme |
| 1 \N | stalk celery and leaves, chopped |
| 1 \N | salt |
| 1 \N | pepper |
| 1 cup | wild rice cooked |
| ¼ teaspoon | parsley |
In a soup kettle combine duck scraps and bones with onion, carrots, thyme, celery and parsley. Cover with cold water and slowly bring to a boil.
Simmer for 1 hour, remove bones. Add wild rice and season to taste and simmer for one hour.
1 HUNT, David ed.
Native Indian Wild Game,
Fish and Wild Foods
Cookbook. Castle Books.
Edison, NJ. MM Format by John
Hartman Indianapolis, IN
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000