Duck and Wild Rice Casserole

ratherbeswimmin''s Note:

An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.

• Total Time: 1 hrs 15 mins
• Prep 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 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 (6 ounce) package long grain and wild rice blend
• 1 (4 ounce) can sliced mushrooms
• ½ cup chopped onion
• ½ cup melted margarine
• ¼ cup all-purpose flour
• 1 ½ cups half-and-half
• 1 tablespoon chopped fresh parsley
• ½ cup slivered almond

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.