WILD RICE AND DUCK CASSEROLE

from Rhett Akins

Recipe provided by Rhett's cousin Paul Johnson

Ingredients:	3 or 4 duck breasts (Wood duck preferably) ¼ onion chopped 1 celery stalk, chopped Salt and pepper to taste Garlic powder, to taste 2 Tablespoons butter 3 cups chicken broth 1 box Uncle Ben’s Wild Rice 1 cup dried cranberries ¼ cup green onions, sliced ¼ cup fresh parsley, chopped ½ cup whipping cream 1/3 cup toasted pecans

Directions:	Preheat oven to 350 degrees. 1. Grill or boil the duck breasts with onion, celery, salt, pepper, and garlic powder. (On the show we sprinkled the duck breasts with salt, pepper and garlic powder, and then grilled them on the stove with the onion and celery). 2. In the meantime, melt butter in a saucepan and add broth, then bring to a boil. Add rice and seasoning packet. Boil for one minute, and then reduce heat to simmer. 3. Add cranberries, cover, and cook according to instructions on rice box. 4. When rice is cooked, toss in green onions, parsley, and chopped cooked duck along with the cooked onions and celery. Mix well. 5. Place mixture in a casserole dish. Pour whipping cream evenly over the top. Cover and bake for 30 minutes. 6. Just before serving, scatter toasted pecans over the top of the casserole. NOTE: This recipe is equally delicious using pork tenderloin or chicken instead of duck.

Ingredients:

3 or 4 duck breasts (Wood duck preferably)
¼ onion chopped
1 celery stalk, chopped
Salt and pepper to taste
Garlic powder, to taste
2 Tablespoons butter
3 cups chicken broth
1 box Uncle Ben’s Wild Rice
1 cup dried cranberries
¼ cup green onions, sliced
¼ cup fresh parsley, chopped
½ cup whipping cream
1/3 cup toasted pecans

Directions:

Preheat oven to 350 degrees.

1. Grill or boil the duck breasts with onion, celery, salt, pepper, and garlic powder. (On the show we sprinkled the duck breasts with salt, pepper and garlic powder, and then grilled them on the stove with the onion and celery).

2. In the meantime, melt butter in a saucepan and add broth, then bring to a boil. Add rice and seasoning packet. Boil for one minute, and then reduce heat to simmer.

3. Add cranberries, cover, and cook according to instructions on rice box.

4. When rice is cooked, toss in green onions, parsley, and chopped cooked duck along with the cooked onions and celery. Mix well.

5. Place mixture in a casserole dish. Pour whipping cream evenly over the top. Cover and bake for 30 minutes.

6. Just before serving, scatter toasted pecans over the top of the casserole.

NOTE: This recipe is equally delicious using pork tenderloin or chicken instead of duck.