Friday, December 3, 2010

Baked Duck-n-Rice

This is going to be a 4-part series written by Rick Daughtry, with photos by both himself and Jason Conn, and also a couple of recipes.  The actual stories of the hunts will be 'bookended' by one of my favorite parts of the hunt - cooking and eating.  The first recipe is from Rick, the second will be a turkey recipe from Jason.


1 plucked duck (skin on)
2 cups of min rice
1/2 cup chopped celery
1 chopped onion
1/2 stick butter
2 cans GOLDEN mushroom
1 package of onion soup
2 tbl spoon lemon juice
2 tbl spoon worshire (sp)

Boil the duck for 45 min with celery and onion.  Keep broth, set aside, and hand shread the duck.

Melt the butter and combine it with the rice over heat, until the rice takes on a brownish color.  Mix everything together, and boil to a bubble.  Place in a pyrex dish bake @ 350 for 1 hr.
Best served with rolls or bicuits, and a cold IPA (if you so choose) from your favorite craft/microbrewer.

Hope you enjoy, Rick

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