O.K. I'll admit it I am overweight and it is mainly because I like my own cooking. If you shoot it or catch it I can cook it. I'll even try to spell this one right for Jason.emoPoke For you fella's that like to duck hunt and/or goose hunt but don't like the way it tastes here is one you will like if you are like me. I am from the duck capital of the world, South Arkansas and I think I have eaten duck every way you can cook it and here is my favorite.
Boil two ducks good size (mallards), or three ducks small size (woodies) or one big goose for two hours with sliced onions and celery. Get a package of wild long grain rice and cook it according to the directions. In a deep skillet melt a half cup of butter and saute in it a half cup of chopped onions, than stir in a fouth cup of flour. Add a six oz. can of sliced mushrooms and the liguid. Add one and a half cup of milk, a tablespoon of parsley, one and a half teaspoons of pepper and a little salt to your liken'. Than add the rice. De bone the ducks/goose, get out the steel shot (don't want to break a tooth) and add the chunks of the birds to the other ingredients (stuff). Place all of this into a two-quart casserole dish. Sprinkle it with a package of slivered almonds on top. Bake at 350 degrees for about 25 minutes.
I like a little brown gravy on it and fella's it doesn't get any better than this. I'll tell ya I got hungry just typing this up.emoSmile
Boil two ducks good size (mallards), or three ducks small size (woodies) or one big goose for two hours with sliced onions and celery. Get a package of wild long grain rice and cook it according to the directions. In a deep skillet melt a half cup of butter and saute in it a half cup of chopped onions, than stir in a fouth cup of flour. Add a six oz. can of sliced mushrooms and the liguid. Add one and a half cup of milk, a tablespoon of parsley, one and a half teaspoons of pepper and a little salt to your liken'. Than add the rice. De bone the ducks/goose, get out the steel shot (don't want to break a tooth) and add the chunks of the birds to the other ingredients (stuff). Place all of this into a two-quart casserole dish. Sprinkle it with a package of slivered almonds on top. Bake at 350 degrees for about 25 minutes.
I like a little brown gravy on it and fella's it doesn't get any better than this. I'll tell ya I got hungry just typing this up.emoSmile
