Ingredients for Duck And Wild Rice Casserole
- Wild Ducks
- Celery
- 1 medium yellow onion, chopped
- Salt
- Pepper
- Long Grain And Wild Rice Blend
- Sliced Mushrooms
- 2 tablespoons unsalted butter
- All Purpose Flour
- Half And Half
- Fresh Parsley
- Slivered Almonds
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How to Make Duck And Wild Rice Casserole
- Rinse the wild rice blend and set aside.
- Place duck breasts in a large pot. Cover with water and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, or until duck is tender.
- Remove duck from pot; reserve the broth, straining it to remove any impurities.
- Once the duck is cool enough to handle, remove the meat from the bones and cut into bite-sized pieces. Set aside.
- Cook wild rice according to package directions.
- Drain the sliced mushrooms, reserving the liquid.
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and saute until tender, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Add the sliced mushrooms and cook for another minute, stirring constantly.
- Gradually whisk in enough duck broth and reserved mushroom liquid to create 1 1/2 cups of liquid.
- Cook, stirring constantly, until the sauce thickens and bubbles.
- Stir in the cooked wild rice, cooked duck, half-and-half, and chopped parsley.
- Spoon the mixture into a greased 2-quart shallow casserole dish.
- Sprinkle the slivered almonds over the top.
- Cover and bake in a preheated 350°F (175°C) oven for 15-20 minutes.
- Uncover and bake for another 5-10 minutes, or until heated through and the top is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
82g
Carbs
4g
