2 lg. wild ducks
3/4 c. chopped celery
1 onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 (6 oz.) pkg. long grain wild rice mix
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
1 1/2 c. half and half
1 tbsp. chopped parsley
1/2 c. slivered almonds

Put first 5 ingredients in Dutch oven, cover with water and bring to a boil; reduce heat and simmer covered for 1 hour or until ducks are tender. Remove ducks from stock; strain stock and reserve. When ducks are cool, remove meat from bones and cut into bite size pieces. Set aside.

Cook rice according to package directions. Drain mushrooms and reserve liquid. Add enough duck stock to mushroom liquid to make 1 1/2 cups. Set aside.

Saute chopped onions in butter until tender. Add flour, stirring until smooth. Add mushrooms. Cook 1 minute, stirring constantly. Stir in mushroom/duck stock until sauce is thickened. Stir in duck, rice, half and half and parsley. Pour into greased 2 quart casserole and sprinkle with almonds.

Cover and bake at 350 degrees for 15 to 20 minutes. Uncover and bake 5 to 10 minutes or until heated through. If desired, 3 cups cooked cubed chicken may be substituted for duck. Serves 6 to 8.