DUCK AND WILD RICE CASSEROLE

Duck and Wild Rice Casserole image

Provided by ratherbeswimmin

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

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.