Duck and Wild Rice Casserole

Duck and Wild Rice Casserole:


• Duck
• Salt and pepper
• 3 sticks of celery
• 1 onion half chopped

Boil in water for one hour.

• One 6 oz. package of wild rice
• One package of slivered almonds

Cook wild rice according to package with the slivered almonds added at the start.

• Half cup of butter
• ¼ cup of flour
• 4 oz. canned mushrooms
• 1 ½ cups of half and half cream
• ½ tsp parsley

Melt butter, sauté onions, stir in flour.
Drain mushrooms and reserve liquid.
Add duck broth to mushroom broth to make 1 ½ cups and stir into onion mixture.
Add remaining ingredients.
Add 1 ½ tsp salt, ¼ tsp pepper and put into a casserole dish. Wrap in foil.

Bake on 350 degrees for 30 minutes. Uncover and cook for 10 minutes more.



*This dish can be used as a main dish or a stuffing.