New Orleans Duck Jambalaya

Recipe Ingredients

2		Young wild ducks - (2 lbs ea) - cut serving pieces
1 tablespoon	15ml	Bacon drippings
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1 teaspoon	5ml	Ground ginger - and also
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Lard
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - sliced (medium)
1 lb	454g / 16oz	Fresh mushrooms - sliced
1 1/2 cups	240g / 8.5oz	Raw rice
1 cup	146g / 5.1oz	Diced cooked ham
1/8 teaspoon	0.6ml	Crushed dried rosemary
1/8 teaspoon	0.6ml	Dried savory
2 cups	474ml	Rose wine

Recipe Instructions

Grease birds with bacon drippings, and dust with seasoned flour. Melt lard and butter and brown ducks in this. Remove ducks and saute onion and mushrooms in same skillet. Butter a casserole and put in the rice. Add pieces of duck, ham, and drained mushrooms and onion. Season with rosemary and savory; pour on the wine. (Add enough more to cover, if needed.) Cover dish tightly and bake at 350 degrees, without removing lid, for 2 1/4 to 2 1/2 hours.

This recipe yields 2 to 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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