Blondie's Dad's Favorite Duck

• 6 whole teal or 2 mallard duck breasts
• 1 cup beer
• 1/2 medium onion, diced
• 2 cup cooked rice
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 can (4 ounces) mushrooms, sliced and drained (you can also use stems and pieces)

1. Place breasts in a shallow baking pan.
2. In a bowl, mix mushroom soup and beer.
3. Cover breasts with soup mixture, onion, and mushrooms.
4. Bake at 350 1 1/2 to 2 hours for teal, 2 to 2 1/2 hours for mallard.
5. Baste several times with soup mixture while cooking.
6. Serve with rice, using sauce as gravy.

mallard, beer, onion, rice, condensed cream, mushrooms

Taken from cookpad.com/us/recipes/360538-blondies-dads-favorite-duck (may not work)