Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Ducks |
| 1 \N | Onion |
| 2 \N | Carrots |
| 1 large | Potato |
| 2 \N | Rubs celery |
| 1 can | (6-oz) sliced mushrooms |
| \N \N | Salt & pepper |
| 2 packs | Wild & long-grain rice mix |
| 1 pack | Slivered almonds |
Salt & pepper ducks. Place onion, carrots, potato, celery & ducks to boil in a large pan with water to cover for 2 hours or until ducks are tender.
Cook on low temperature. Prepare wild rice using broth from boiling ducks instead of water. Add drained mushrooms to the rice. Place ducks on large platter & pile rice around them & sprinkle almonds on top.
ROY B. WARREN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .