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Title: Roast Wild Duck With Wild Rice And Currant Jelly Sauce
Categories: Game Poultry Rice Sauce Beef
Yield: 1 Servings
| 2 | Ducks, cleaned and dressed | |
| Butter or bacon grease | ||
| Salt and pepper | ||
| 1 | 10-1/2 oz can beef consomme | |
| 1/4 | lb | Fresh mushrooms sliced and |
| Sauted | ||
| 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 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 ganish with Tokay grape clusters.