• 2-3 large ducks seasons with salt and pepper
  • 1 cup wild rice
  • 1/2 cup celery
  • 1/2 green Onions
  • 1/2 white onion
  • 1 large can mushrooms
  • 1-2 cups red wine (to taste)
  • 1 small can undiluted orange juice


Preheat oven to 350F. Cook ducks in roasting pan with 1 inch water for two hours plus, until so tender meat falls off the bone. Cook wild rice. Chop or dice celery, green onions and white onions and saute in 1/8 lb butter until wilted. Add mushrooms to saute mixture. Add rice, red wine and orange juice to saute pan. Cut meat off ducks and add to pan in shredded small pieces. Add gravy water to desired consistency. Pour in casserole dish and heat to serve.

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