Stewed Wild Duck

From the Kitchen of: Veronica Nelson/Michael J. Huebschen '70
Category: Main Course


Two ducks
1.5 cups rice (Wild Rice or Brown)
1 12 oz. can cream of chicken soup
1 12 oz. can cream of mushroom soup
1 12 oz. can of water
1 cup chopped celery
1/2 cup onion chopped
1/2 Green Bell Pepper chopped
12 oz. Canned Mushrooms, drained


Distribute rice over bottom of greased baking pan (pyrex works very well). Use heavy kitchen knife to cut ducks along length of spinal column on one side; flatten over rice, skin side up. Season with salt and pepper. Mix all other ingredients in a large mixing bowl and pour over ducks, spreading evenly. Cover tightly with aluminum foil and bake at 325 degrees for 2 hours.
Additional Notes: The recipe is offered in memoriam to Veronica Nelson; as related by Michael J. Huebschen (1970). MJH uses the same recipe with Ruffed Grouse and chicken. Pheasant might be worth a try as well. 
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