2 wild ducks, boiled until tender, deboned and chopped (save broth)
1 stick butter
1 pkg. Chicken Rice a Roni
Salt and pepper
1 c. chopped onion
1 c. chopped celery
1 c. chopped bell pepper
1/8 tsp. dried minced garlic
4 tbsp. soy sauce
1 lg. can sliced mushrooms and liquid
1 pkg. UNCLE BEN'S® Long Grain and Wild Rice
1 can cream of mushroom soup

Boil ducks until tender. Reserve broth. Brown rice from Rice a Roni in butter in a large Dutch oven. Add vegetables and saute 5 minutes more. Add wild rice and flavor packets for Rice a Roni. Stir well. Add 6 cups duck broth. If necessary, use water or canned chicken broth to make up liquid. Add remaining ingredients to rice except ducks and mushroom soup. Simmer rice for 30 minutes or until done adding more water if necessary. Mixture should be kept moist. When done, fold in soup and duck meat. Serve 10. Freezes well.