Duck And Wild Rice Casserole

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.