Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Duck
Salt
Ground Pepper
2 qt Chicken Stock
1 c Wild Rice
1 md Onion, chopped
3 Leeks, cleaned and finely
-sliced
2 c Mushrooms, sliced
3 Ribs celery, diced
2 tb Vegetable Oil
1/3 c Sherry Vinegar
Parsley, chopped

Season the duck lightly with salt and pepper, place in a baking pan
on a rack and roast in a preheated 375øF oven for 1 hour, until
juices run clear and meat is tender. Let cool. Pull off the meat,
discard the skin and dice the meat in small pieces. Set aside.

Brown the duck bones in a skillet over high heat. Place in a soup pot
with chicken stock. Brin to a boil and simmer for 35 minutes.
Degrease and strain the stock. Set aside. Wash the wild rice and soak
in cold water for 30 minutes. In the soup pot, saute the onion,
leeks, mushrooms and celery in hot oil (or duck fat) without
browning. Drain the wild rice and add to vegetables. Pour in the
strained stock. Cook at a simmer for 45 minutes.

Add the sherry vinegar and duck meat. Season with salt and pepper to
taste. Cook 15 more micutes. Serve with a garnish of chopped parsley.

Per Serving: Calories: 355, Protein: 28g, Carbohydrates: 24g, Fat:
14g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 79mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120

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