Arkansas Rice And Wild Duck Food

DUCK AND WILD RICE CASSEROLE

Steps:

• 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.

ARKANSAS RICE AND WILD DUCK

Steps:

• Brown rice-a-roni in oleo. Add vegetables and saute 5 minutes more.
• Add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
• Stir well. Add broth, about 6 cups. Add water to this if needed.Add all other ingredients except duck and mushroom soup. Simmer 30 minutes.
• Test rice for doneness. Add additional water if needed. Mixture should be kept moist. Fold in mushroom soup and boned duck (torn in small pieces).
• Don't over stir. Serves 10. Freezes well. (When heating frozen leftovers, keep covered).