Duck and Wild Rice Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts. Ingredients:
2 large wild ducks, cleaned |
3 stalks celery, cut into 2-inch pieces |
1 onion, halved |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 (6 ounce) package long grain and wild rice blend |
1 (4 ounce) can sliced mushrooms |
1/2 cup chopped onion |
1/2 cup melted margarine |
1/4 cup all-purpose flour |
1 1/2 cups half-and-half |
1 tablespoon chopped fresh parsley |
1/2 cup slivered almonds |
Directions:
1. Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
2. Lower heat; cover and simmer 1 hour or until ducks are tender.
3. Remove ducks from stock; strain stock and reserve.
4. When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
5. Cook rice by following the package directions.
6. Drain mushrooms, reserving the liquid.
7. Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
8. Saute chopped onion in the melted margarine until tender.
9. Add in flour, stirring until smooth.
10. Add in mushrooms; cook/stir constantly for 1 minute.
11. Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
12. Stir in duck, rice, half-and-half, and parsley.
13. Spoon into a greased 2-quart shallow casserole dish.
14. Sprinkle almonds over the top.
15. Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.
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