Duck and Wild Rice Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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 almond
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Directions: |
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° oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Dale used to fix this for special occasions with ducks we had gotten from my dad, Cecil Vansandt, and brother, Darryll Vansandt. He got the recipe out of a Southern Living cookbook that his mom, Eunice Watson, gave him every year.
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