Roast Duck with Wild Rice Casserole

2 Strips bacon
2 Wild ducks, dressed
1 Celery stalk, cut in half
2 sm Onions
2 c Water

Wild Rice Casserole:
1 Tomato, peeled and chopped
1/2 lb Wild rice
1/2 c Bacon, diced
Green onions, sliced
1/2 c Mushrooms
Salt and pepper
1 ts Garlic powder
Parmesan cheese

Wash ducks in cold water and pat dry. Put 1/2 piece of celery and 1 onion in every duck cavity. Place ducks in a roasting pan, breast side up. Pour in cold water and place bacon strips over ducks. Cover and bake at 350 degrees F until meat is tender about 11/2 hours. Remove bacon strips and brown ducks. Remove ducks from pan and keep in a warm place.

Wild Rice Casserole:

Wash rice in cold water. Drain. Put rice into a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 60 minutes. Drain. Saute bacon, green onions and mushrooms for 5 minutes. Put rice in a casserole dish and stir in tomatoes, garlic powder and bacon mixture. Season with salt and pepper. Sprinkle cheese over the casserole and bake for 20 minutes at 300 F. Serve with the ducks.

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