2 ducks
1 C. wild rice
4 C. water
3/4 tsp. sage
1/2 C. margarine
4-5 stalks celery, diced
1 medium onion
1 can cream of mushroom soup
3/4 tbsp. soy sauce
Salt and pepper the birds. Roast in a 400* oven for 1 hour or until done. Baste with margarine and soy sauce. Prepare wild rice. Mix 1 cup rice, water and sage. Bring to a boil. Cover and simmer for about 30 minutes. Fluff with a fork. Turn off heat (1 cup makes 3 cups cooked rice). Sauté 1/2 cup margarine, celery and onion. Take meat off bones. Save the breasts whole. Add meat pieces and stock from roaster pan, cream of mushroom soup and 3/4 tbsp. soy sauce to sauté mix. Simmer for 10 minutes. Layer, in casserole dish rice and sautéed mixture. Place breasts on top, dot with margarine and sprinkle with soy sauce. Cover and bake 20 minutes.
Makes 5-6 large servings.
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