Duck And Wild Rice Casserole

• 2 large wild ducks, cleaned
• 3 stalks celery, cut into 2-inch pieces
• 1 onion, halved
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 (6 ounce) package long grain and wild rice blend
• 1 (4 ounce) can sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup melted margarine
• 1/4 cup all-purpose flour
• 1 1/2 cups half-and-half
• 1 tablespoon chopped fresh parsley
• 1/2 cup slivered almonds

1. Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
2. Lower heat; cover and simmer 1 hour or until ducks are tender.
3. Remove ducks from stock; strain stock and reserve.
4. When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
5. Cook rice by following the package directions.
6. Drain mushrooms, reserving the liquid.
7. Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
8. Saute chopped onion in the melted margarine until tender.
9. Add in flour, stirring until smooth.
10. Add in mushrooms; cook/stir constantly for 1 minute.
11. Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
12. Stir in duck, rice, half-and-half, and parsley.
13. Spoon into a greased 2-quart shallow casserole dish.
14. Sprinkle almonds over the top.
15. Cover and bake in a 350u0b0F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

wild, stalks celery, onion, salt, pepper, long grain, mushrooms, onion, margarine, flour, parsley, almonds

Taken from www.food.com/recipe/duck-and-wild-rice-casserole-143361 (may not work)