Duck And Wild Rice Casserole Recipes

SLOW COOKER WILD DUCK

Steps:

• Remove any excess skin and fat from the ducks (you can remove the skin entirely also). Place the potatoes, carrots, and onion in the bottom of the crock pot. Place the ducks on top. Combine the water and onion soup mix and stir well. Pour over the ducks and vegetables. Evenly distribute the butter. Cover the crock pot and cook on high for 5 hours or until the ducks are tender and cooked through (cooking time will vary by crock pot and size of ducks).

DUCK AND WILD RICE CASSEROLE

Steps:

• Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
• Lower heat; cover and simmer 1 hour or until ducks are tender.
• Remove ducks from stock; strain stock and reserve.
• When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
• Cook rice by following the package directions.
• Drain mushrooms, reserving the liquid.
• Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
• Saute chopped onion in the melted margarine until tender.
• Add in flour, stirring until smooth.
• Add in mushrooms; cook/stir constantly for 1 minute.
• Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
• Stir in duck, rice, half-and-half, and parsley.
• Spoon into a greased 2-quart shallow casserole dish.
• Sprinkle almonds over the top.
• Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

SLOW-ROASTED DUCK CASSEROLE

Steps:

• Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
• Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
• Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
• Place duck legs in casserole and brown both sides then add to holding dish.
• To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
• Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
• Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.

BARLEY AND WILD RICE STUFFING

Steps:

• Mix chicken stock, barley, brown and wild rice, fennel seed, and 1/2 teaspoon salt together in a saucepan; bring to a boil. Reduce heat, cover, and simmer until rice and barley are tender and stock has been absorbed, 35 to 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt butter in a skillet over medium-low heat; cook and stir onion and 1/2 teaspoon salt in the melted butter until onion is softened, 5 to 10 minutes. Cook and stir apple into onion until apple begins to soften, about 2 minutes. Add garlic, sage, rosemary, thyme, and black pepper to onion-apple mixture; cook and stir until fragrant, 2 to 3 minutes. Stir barley mixture into seasoned onion-apple mixture; transfer to the prepared casserole dish. Loosely cover stuffing with aluminum foil.
• Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.

ARKANSAS RICE AND WILD DUCK

Steps:

• Brown rice-a-roni in oleo. Add vegetables and saute 5 minutes more.
• Add long grain and wild rice plus broth flavor packets to rice-a-roni mixture.
• Stir well. Add broth, about 6 cups. Add water to this if needed.Add all other ingredients except duck and mushroom soup. Simmer 30 minutes.
• Test rice for doneness. Add additional water if needed. Mixture should be kept moist. Fold in mushroom soup and boned duck (torn in small pieces).
• Don't over stir. Serves 10. Freezes well. (When heating frozen leftovers, keep covered).

DUCK CASSEROLE

Steps:

• 1. Put the duck water, seasoning salt, onions, celery, and bell pepper in heavy pan. Add seasoned salt to taste. Cover and cook over low heat until the duck is tender. Debone the duck and cut it into bite sized pieces. Reserve the broth.
• 2. Saute the sausage just until the pink is gone. Drain fat. Add duck. Set aside.
• 3. Add 2 cups of the broth into a saucepan and bring to a boil. Add soup mix and return to boil. Add the rice and simmer for five minutes.
• 4. Preheat the oven to 325 degrees. Add sausage and duck mixture to the rice. Add mayonnaise and 1/3 cup broth. Spoon into a casserole dish. Cover loosely with foil and bake until heated through.

CAJUN WILD RICE

Steps:

• In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!