Duck, Sausage and Rice Casserole

Ann Dodd, F.H.S.

  • 1 or more ducks
  • 5 cups water
  • 1 hot pepper
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 large bell pepper, chopped
  • Seasoned salt
  • 1 lb good bulk sausage
  • 1 cup long grain rice
  • 3/4 cup mayonnaise
  • 1 package dried chicken noodle soup mix

Put first 5 ingredients in heavy pan. Add seasoned salt to taste. Cover and cook over low heat until duck is tender. Cool. Debone and cut in bite-size pieces. Reserve broth.

Sauté sausage until pink is gone. Drain off fat; add duck. Pour 2 cups broth in pan and bring to a boil. Add soup mix and return to a boil. Add rice and simmer 15 minutes. Preheat over to 325­°. Add sausage and duck mixture to the cooked rice. Add mayonnaise and 1/3 cup broth. Spoon into casserole dish. Cover loosely with foil and bake until heated through.

Can be frozen easily.

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