Duck And Wild Rice Casserole

2 - 3 large wild ducks, cleaned

3 ribs celery, cut in 2 inch pieces

1 onion, chopped

1-1/2 teaspoons salt

1/4 teaspoon pepper

6 whole allspice

1 (16 ounce) package long grain and wild rice mix

1 (4 ounce) can sliced mushrooms

1/2 cup chopped onions

1/2 cup melted butter

1/4 cup chopped pimiento

1 can chicken-mushroom soup, undiluted

1 tablespoon chopped parsley

1/2 cup slivered almonds

1 (8 ounce) carton sour cream

Combine first six ingredients in large dutch oven and cook ducks until tender or pressure cook for 35 minutes. Cool and remove meat from bones, cut into bite size pieces. Cook rice mixture according to directions. Drain mushrooms, saute onion in mushroom juice, mix all ingredients (except almonds). Spread almonds on top and bake at 350 degree in a two quart greased casserole dish for 30 minutes.

Copyright 1998-2014 Stephen Ricciardelli