Wild Duck and Rice Casserole

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Wild Duck and Rice Casserole Ingredients

2 Ducks	1 cn (10.5-oz) beef consomme
2 Apples; quartered	1 cn (10.5-oz) water
2 Onions; quartered	1 cn (8-oz) mushrooms; drained
1 Onion; chopped	1 cn (6-oz) water chestnuts;
1 Bell pepper; chopped	Salt to taste
3/4 c Chopped celery	Pepper to taste
1 Stick butter or margarine

Instructions for Wild Duck and Rice Casserole

Place ducks, apples and onions into a large pan. Cover with water, sprinkle with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut? chopped onions, bell pepper and celery in butter. Mix all other ingredients in a 1-1/2 quart casserole. Add sauteed mixture. Debone ducks and cut into bite-sized chunks and add to mixture. Check for seasoning. Add salt and pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield: 4 servings. NANCY BOYD (MRS. MIKE S.) CAROLYN BOSHEARS (MRS. GAYLON) From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: RiceCuisine: Uncategorized

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