Serves: 7
Total Calories: 167

2 pounds wild ducks
4 stalks celery
1 large onion, halved
salt and pepper
1 (6-ounce) package long grain and wild rice
1 (4-ounce) can sliced mushrooms
1/2 cup chopped onion
1/2 cup margarine, melted
1/4 cup all-purpose flour
3/4 cup half and half
2 tablespoons chopped fresh parsley
1/2 cup slivered almonds

Cook ducks with seasonings (celery, onion, salt and pepper), covered with water in Dutch oven for one hour or until tender. Remove ducks from stock. Let cool; strain stock and reserve. Cut meat into bite-sized pieces and set aside.

Cook rice according to directions on package. Drain mushrooms, reserving liquid. Add enough duck broth (stock) to make 1 1/2 cups. Sauté chopped onion in margarine until tender; add flour, stirring until thick and smooth. Gradually stir in mushroom broth liquid. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in duck, rice, half-and-half, wine and parsley. Spoon into a greased 2-quart shallow casserole. Sprinkle almonds on top. Cover and bake at 350° for 15–20 minutes until liquid is absorbed. Let rest 5 minutes before serving.

Note: You may substitute 3 cups cooked chicken for duck.

Nutritional Facts:

Serves: 7
Total Calories: 167
Calories from Fat: 115

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