Poultry: Aunt Mildred's Chicken and Wild Rice Casserole

By JoFClark

Ingredients

• 2 large wild ducks
• 3 stalks celery cut into 2 " pieces
• 1 onion cut in halves
• 1 1/2 t salt
• 1/4 t pepper
• 6 oz package cooked wild rice
• 4 oz sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup butter
• 1/4 cup all purpose flour
• 1 1/2 cups half and half
• 1 T chopped fresh parsley
• 1/2 cup slivered almonds

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Combine first 5 ingredients in a large dutch oven. Reduce heat. Cover and simmer 1 hour or until ducks are tender.

Step 2

Remove ducks from stock, strain stock and reserve.

Step 3

When ducks cool, remove meat from bones, cut into bite size pieces and set aside.

Step 4

Drain mushrooms, reserving liquid.

Step 5

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

Step 6

Saute chopped onion in butter until tender and add flour, stirring until smooth.

Step 7

Add mushrooms and cook 1 minute, stirring constantly.

Step 8

Gradually stir in mushroom liquid-broth mixture. Cook over medium heat until thickened and bubbly.

Step 9

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

Step 10

Spoon into a greased 2 quart shallow casserole dish. Sprinkle almonds over top. Cover and bake at 350 degrees for 15 to 20 minutes then uncover and bake 5 to 10 more minutes or until thoroughly heated.