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.”
1hr 15mins

Ingredients Nutrition


  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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