1 or 2 wild ducks cleaned and halved 1 large onion 1 stalk of celery 1 large carrot 1 tbs chicken bullion(optional) 1 gallon water Salt and pepper to taste 1 large package of yellow rice
Season ducks. Place in a skillet to lightly brown. Place ducks in large dutch oven with all other ingredients except rice. Boil until tender adding water as necessary. When duck are tender, strain broth. Add broth back to pot. Add rice to the broth. Measurments should be 2 parts water to 1 part rice. I usually want about 1 cup extra broth for rice to be "sticky". Bring back to a boil and then turn down to a simmer and cook about 20 mins checking often. add water if needed. While the rice is cooking pick duck meat from bones. Add back to the rice pot. Serve this dish steaming hot with hot sauce! You will love it!