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Ingredients Jump to Instructions ↓

  1. 2 Young wild ducks - (2 lbs ea) - cut serving pieces

  2. 1 tablespoon 15ml Bacon drippings

  3. 1/2 cup 31g / 1.1oz Flour - seasoned with

  4. 1/2 teaspoon 2 1/2ml Salt - and 1 teaspoon 5ml Ground ginger - and also

  5. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  6. 1 tablespoon 15ml Lard

  7. 3 tablespoons 45ml Butter

  8. 1 tablespoon 15ml Onion - sliced (medium)

  9. 1 lb 454g / 16oz Fresh mushrooms - sliced

  10. 1 1/2 cups 240g / 8 1/2oz Raw rice

  11. 1 cup 146g / 5.1oz Diced cooked ham

  12. 1/8 teaspoon 0.6ml Crushed dried rosemary

  13. 1/8 teaspoon 0.6ml Dried savory

  14. 2 cups 474ml Rose wine

Instructions Jump to Ingredients ↑

  1. Grease birds with bacon drippings, and dust with seasoned flour. Melt lard and butter and brown ducks in this. Remove ducks and saute onion and mushrooms in same skillet. Butter a casserole and put in the rice. Add pieces of duck, ham, and drained mushrooms and onion. Season with rosemary and savory; pour on the wine. (Add enough more to cover, if needed.) Cover dish tightly and bake at 350 degrees, without removing lid, for 2 1/4 to 2 1/2 hours.

  2. This recipe yields 2 to 4 servings.

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