Duck and Wild Rice Casserole

There is nothing better on a winter's eve than a duck casserole.  Nothing.  I'm going to give you my recipe and at the same time inject some humor to have you all "quacking up"!  This is really very easy but tell everyone that you slaved all day.  I'll give you a list of ingredients first, and then we'll proceed to waddle over to the kitchen and stir this up.

If you don't have any ducks flying over your house, or you are just a bad shot, go to the store and get:

1 large duck

3 stalks of celery

1 onion

1 package long grain and wild rice 6 oz.

a buttload of wild mushrooms

1/2 cup chopped onion

1.2 cup melted butter

1/4 cup flour

1 1/2 cups half and half

chopped fresh parsley

1/2 cup slivered almonds

salt

pepper

Stick Daffy in a pot and cover with water. Add the stalks of celery roughly chopped, 1 onion cut in quarters, salt and pepper.  Simmer a little over an hour until Daffy is tender.  Remove him from the pot, let him cool down and then remove the meat off the bone, cut into chunks and set aside.  I always strain my stock and save it for other recipes. Cook the rice according to the package but use duck stock instead of water.  Saute the 1/2 cup of onion and the mushrooms in the butter.  I hope you actually bought a buttload.  You may have to add a bit more butter.  Add the flour and stir until smooth.  Gradually stir in some more duck stock until it is thickened and bubbly.  Mix in your duck, rice, half and half and parsley.  Dump it all into a greased 2 qt. casserole dish.  Sprinkle almonds on top.  Cover and bake at 350 degrees for 20 minutes.  Uncover it and bake 10 more minutes.  By now all of your neighbors will be smelling this and beating a path to your door.  Maybe you should have made 2!  Serve with a nice Pinot Noir a simple salad and put on Looney Tunes.

You are going to LOVE this!