| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Game |
12 |
Servings |
INGREDIENTS
| 4 |
|
Ducks |
| 1 |
|
Onion |
| 2 |
|
Carrots |
| 1 |
lg |
Potato |
| 2 |
|
Rubs celery |
| 1 |
cn |
(6-oz) sliced mushrooms |
|
|
Salt & pepper |
| 2 |
pk |
Wild & long-grain rice mix |
| 1 |
pk |
Slivered almonds |
INSTRUCTIONS
Salt & pepper ducks. Place onion, carrots, potato, celery & ducks to boil
in a large pan with water to cover for 2 hours or until ducks are tender.
Cook on low temperature. Prepare wild rice using broth from boiling ducks
instead of water. Add drained mushrooms to the rice. Place ducks on large
platter & pile rice around them & sprinkle almonds on top.
ROY B. WARREN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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