Baked Goose or Duck in Mushroom Wild Rice

    2 ducks cut into quarters
    1 1/2 cups wild rice
    1/2 cup sunflower seeds
    1 cup red onions diced
    1/2 inch pieces
    2 bay leaves
    1 Tbsp. Worcestershire Sauce
    2 cans Cream of Celery Soup
    3 cups chicken stock
    2 cups fresh mushrooms cut in half
    1/2 tsp. black pepper

Clean and cut birds in quarters. In a large Dutch over, place all ingredients. Cover and cook at 325°F for 3 hours. When rice and meat is tender, serve. Yes, as a professional chef I am recommending canned mushroom soup for ease of preparation and saving time. If time allows instead of mushroom soup add 1 cup heavy cream, 1 1/2 cups crimini mushrooms sliced 1/4 inch thick, 1 oz cream sherry, and 1/8 tsp nutmeg. This could also be cooked in a large crock pot. I sometimes use a roaster bag and a broaster oven.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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