Duck and Wild Rice Casserole

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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