Title: Roast Wild Duck With Wild Rice And Currant Jelly Sauce
Categories: Game, Rice, Sauces, Duck, Mushrooms
Yield: 8 Servings
2 Ducks; cleaned and dressed
Butter or bacon grease
Salt and pepper
10 oz Can beef consomme
1/4 lb Fresh mushrooms; sliced and
- sauteed
4 c Cooked wild rice
1 c Cooked brown rice
Tokay grapes for garnish
CURRENT JELLY SAUCE:
1 Jar currant jelly
1/3 c Worchestershire sauce
1/2 c Butter
Rub ducks with butter or bacon grease. Salt and pepper inside
out. Place in covered roaster. Brown in a 500 degree oven for 30
minutes. Mound rices in the pan and top with mushrooms and pour
consomme over all. Cover tightly and return to a 350 degree F oven
for 2 hours.
Heat and slowly simmer sauce ingredients over very low heat one
hour before serving time.
Quarter ducks to serve. Mound rice in the center of a platter.
Surround with quartered ducks and garnish with Tokay grape
clusters.
