Duck and Wild Rice Casserole

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

Directions

1. 1

   Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.

2. 2

   Lower heat; cover and simmer 1 hour or until ducks are tender.

3. 3

   Remove ducks from stock; strain stock and reserve.

4. 4

   When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.

5. 5

   Cook rice by following the package directions.

6. 6

   Drain mushrooms, reserving the liquid.

7. 7

   Add enough duck broth to the mushroom liquid to make 1 1/2 cups.

8. 8

   Saute chopped onion in the melted margarine until tender.

9. 9

   Add in flour, stirring until smooth.

10. 10

    Add in mushrooms; cook/stir constantly for 1 minute.

11. 11

    Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.

12. 12

    Stir in duck, rice, half-and-half, and parsley.

13. 13

    Spoon into a greased 2-quart shallow casserole dish.

14. 14

    Sprinkle almonds over the top.

15. 15

    Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.