Wild Duck And Rice Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Ducks,
2: Apples, quartered
2: Onions, quartered
1: Onion, chopped
1: Bell pepper, chopped
3/4 cup: Chopped celery,
1 Stick: butter or margarine,
1 cup: Uncle Bens converted rice,
1 can: , (10.5-oz) beef consomme
1 can: , (10.5-oz) water
1 can: (8-oz) mushrooms, drained
1 can: (6-oz) water chestnuts, drained
Salt to taste,
Pepper to taste,
Directions:
Place ducks, apples and onions into a large pan. Cover with water, sprinkle
with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut
chopped onions, bell pepper and celery in butter. Mix all other ingredients
in a 1-1/2 quart casserole. Add sauteed mixture. Debone ducks and cut into
bite-sized chunks and add to mixture. Check for seasoning. Add salt and
pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield:
4 servings.
NANCY BOYD (MRS. MIKE S.)
CAROLYN BOSHEARS (MRS. GAYLON)
From, by the Little Rock (AR) Junior
League. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
with salt and pepper, and boil for 3 hours. Ducks should be tender. Saut
chopped onions, bell pepper and celery in butter. Mix all other ingredients
in a 1-1/2 quart casserole. Add sauteed mixture. Debone ducks and cut into
bite-sized chunks and add to mixture. Check for seasoning. Add salt and
pepper to taste. Cover casserole and cook for 1 hour at 350 degrees. Yield:
4 servings.
NANCY BOYD (MRS. MIKE S.)
CAROLYN BOSHEARS (MRS. GAYLON)
From
League. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
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