| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Game | 4 | Servings | |
INGREDIENTS
| 2 | Ducks | |
| 2 | Apples, quartered | |
| 2 | Onions, quartered | |
| 1 | Onion, chopped | |
| 1 | Bell pepper, chopped | |
| 3/4 | c | Chopped celery |
| 1 | Stick butter or margarine | |
| 1 | c | Uncle Ben's converted rice |
| 1 | 10.5-oz beef consomme | |
| 1 | 10.5-oz water | |
| 1 | 8-oz mushrooms drained | |
| 1 | 6-oz water chestnuts | |
| drained | ||
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 812.8mg
Potassium: 628.7mg
Carbohydrates: 26.5g
Fiber: 6.9g
Sugar: 13.7g
Protein: 6g