1 wild duck (cut into 4 pieces) 2 1/2 quarts chicken stock 1 cup long grain rice 1 tsp olive oil 1 tsp chopped onion 1/2 tsp salt 2 tsps fresh gingerroot 2 Tbsp chopped green onions
Chopped carrots, celery and onions. Amounts of each are your choice so long as it adds up to 3 cups. In a thick bottom pan, heat oil then add veggies. Fry until soft. Add duck and cook until brown. Pour in stock. Cover and boil until duck is tender - about half an hour. Remove duck, cut into strips and set aside. Wash rice. Melt some butter in a pan, add onions then rice and stir for 3 minutes. Pour this mixture into the duck stock, cover and boil for 10 minutes. Add duck strips, Adjust seasoning to your taste.