Prep 45 mins
Cook 30 mins
An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.
- 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
- Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
- Lower heat; cover and simmer 1 hour or until ducks are tender.
- Remove ducks from stock; strain stock and reserve.
- When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
- Cook rice by following the package directions.
- Drain mushrooms, reserving the liquid.
- Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
- Saute chopped onion in the melted margarine until tender.
- Add in flour, stirring until smooth.
- Add in mushrooms; cook/stir constantly for 1 minute.
- Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in duck, rice, half-and-half, and parsley.
- Spoon into a greased 2-quart shallow casserole dish.
- Sprinkle almonds over the top.
- Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.