Duck and Wild Rice Casserole

“An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
  2. Lower heat; cover and simmer 1 hour or until ducks are tender.
  3. Remove ducks from stock; strain stock and reserve.
  4. When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
  5. Cook rice by following the package directions.
  6. Drain mushrooms, reserving the liquid.
  7. Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
  8. Saute chopped onion in the melted margarine until tender.
  9. Add in flour, stirring until smooth.
  10. Add in mushrooms; cook/stir constantly for 1 minute.
  11. Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
  12. Stir in duck, rice, half-and-half, and parsley.
  13. Spoon into a greased 2-quart shallow casserole dish.
  14. Sprinkle almonds over the top.
  15. Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

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