| Duck Breast Casserole
12 duck breasts, boil until done, cool, then chip up (save 1/3 c. broth)
1/3 c. chopped onion
1/2 stick butter
1/2 pound of sausage
1/2 cup of Worcestershire sauce
Sauté onion, butter, sausage, and Worcestershire sauce together. Add to 3 cups of cooked wild rice and 2 cups of drained mushrooms and mix. Cook in casserole dish covered with foil at 350ºF. for 1 hour. |
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Duck Casserole 2
2 ducks, cooked and boned
2 eggs
1 cup of mayonnaise
1 1/4 cup of milk
1 1/2 cup of broth from ducks
1 loaf bread, toasted and cubed
1 cup of diced celery
1 cup of diced onion
1/2 cup of margarine
Brown celery and onion in the margarine. Mix all above ingredients and put in buttered casserole. Refrigerate overnight. Before baking add 1 can of cream mushroom soup to top of casserole. Bake at 350ºF. for 1 1/2 hour. Optional - five minutes before serving from oven top with shredded cheddar cheese. |
