Baked Duck in Mushroom Wild Rice

2 ducks deboned and 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 oven, place all ingredients. Cover and cook at 325°F for 3 hours. When rice and meat is tender, serve.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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