| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Game |
6 |
Servings |
INGREDIENTS
| 2 |
|
Ducks |
| 1/2 |
|
Onion; chopped |
| 1/2 |
|
Apple; chopped |
|
|
Salt and pepper |
|
|
Water |
| 4 |
sl |
Slices bacon |
|
|
Wine (up to) |
| 1 1/3 |
c |
Rice |
| 1 |
pk |
Dry onion soup mix |
| 1 |
cn |
(10-oz) cream of chicken soup |
| 3 1/2 |
|
Soup cans water |
| 2 |
tb |
Sliced celery |
| 2 |
tb |
Chopped onion |
INSTRUCTIONS
Boil ducks, onion, apple, salt and pepper in water to cover for 1 hour.
Drain. Debone ducks and chop. In large casserole, combine rice, soups,
water, celery and onion. Add ducks; put bacon over ducks; pour in a little
wine. Cover and bake at 325 for 1-1/2 hours.
MRS GERE CARNATHAN (FLOYE)
HELENA, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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