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Post by Boudreaux on Aug 2, 2009 14:01:11 GMT -5
Made this this weekend and it was some kinda good. Next time, I'll skip the onion and just use some onion powder..
6 duck breasts; 2 goose breasts - membranes and all skin removed, cut into 1/4 inch cubes.
In a soup pot, heat 1/4 cup of butter to a fast bubble. Add the duck to the butter and brown well. Remove the duck to a bowl and add to the pot and cook until tender:
1 cup onion, diced 1 cup bell pepper, diced 1 cup carrots, diced
When the veggies are tender, add to the pot:
Browned duck 6 cups of chicken stock 2 10.5 ounce cans cream of celery soup 1 1/2 cups of uncooked wild rice 2 bay leaves 1/2 teaspoon ground black pepper Cajun seasoning to taste
Cook over low hear for 1 1/2 hour or until the rice is tender. You may have to add a bit of stock, depending on how much liquid the rice soaks up.
This is even better the next day, and even better the day after that.
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Post by Ol' Red on Aug 2, 2009 21:36:15 GMT -5
I'll try it over the weekend.
Red
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Post by Boudreaux on Aug 3, 2009 7:13:38 GMT -5
I brought some to the office for lunch today.
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Post by Ol' Red on Aug 16, 2009 19:47:50 GMT -5
I changed the cream of celery to cream of mushroom. This stuff is good!
Red
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Post by Boudreaux on Oct 23, 2010 8:41:13 GMT -5
Made this again last night, only with cream of mushroom. Mmmmmm good.
Also fixed up a big batch of venison chili. Something about being in the Fall woods makes me want to cook wild game.
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Post by Ol' Red on Oct 23, 2010 11:22:14 GMT -5
We got some geese and ducks in the freezer....might need to thaw them out. I forgot about this recipe. I want to try a three day gumbo this year too.
Red
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Post by Boudreaux on Oct 26, 2013 12:18:25 GMT -5
Making wild game stew and this duck soup for the church's Wild Game Dinner tomorrow night.
Even though I didn't see anything today, being out in the fall woods makes me want to cook wild game! Cleaning out the freezer, so I'd better see something soon so that I can restock.
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