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