2 sm. ducks, cut in serving size pieces
1 stick butter
Salt and pepper
1 c. diced, lean ham
1 c. chopped onion
2 med. carrots, diced
2 med. turnips, diced
1 beef bone, split and cracked
1/2 tsp. thyme
1 bay leaf
6 peppercorns
1 tsp. salt
2 tbsp. parsley
2 stalks celery, diced
Dash of Worcestershire sauce
2 tsp. tomato paste
1/2 c. cooked wild rice
Sherry
2 c. fried, cubed croutons

Brown the ducks in butter in a large soup kettle and sprinkle with salt and pepper. Add the ham and vegetables, stirring well and continuing to brown over medium heat. Place beef bone in pot and add enough water to cover. Add thyme, bay leaf and salt. Cover and simmer for 2 to 2 1/2 hours until duck is tender.

Remove ducks and set aside. Simmer 30 to 60 minutes more and remove beef bone. Return ducks to pot and add parsley, celery, Worcestershire sauce and tomato paste. Simmer until celery is tender. Add wild rice, heat through, and serve in soup bowls with sherry and croutons on the side.