| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Game |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duck; cleaned, ready to cook |
| 1 1/2 |
ts |
Salt |
| 1/8 |
ts |
Red pepper |
| 1 |
ts |
Green seasoning |
| 1 |
sm |
Onion; chopped |
| 2 |
c |
Duck stock |
| 2 |
c |
Minute rice |
| 1 |
cn |
Celery soup |
|
|
Water or duck stock |
INSTRUCTIONS
GRAVY
In a large pot, 3 to 4 quarts, place duck. Cover duck with water. Add
salt, red pepper, Greek seasoning and onion. Bring to a boil, reduce heat
and slow cook for 1-1/2 hours. Remove duck to a warm platter. Reserve 2
cups of stock (add water if necessary to make this amount). Bring reserved
stock to a boil; add minute rice. Take from burner; cover; let set 20 to 30
minutes. Fluff up rice and spoon around the duck on warm platter. Garnish
with parsley for color.
Gravy: Combine celery soup with additional stock or water as a gravy.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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