For the Wild Rice Pilaf
In a skillet over medium-high heat, sauté:
* 1/2 pound hot Italian sausage
* 1/4 pound thick bacon, diced
Do not drain the grease. When the meat is cooked, add and sauté until tender:
* 1/4 cup onions, diced
* 1/4 cup celery, diced
* 1/4 cup carrot, diced
* 1 cup portabella mushrooms
* 1 tablespoon garlic
Remove from heat and combine with:
* 1 pound wild rice, cooked
* 1/2 cup toasted almonds
Season the mixture with:
* 1 tablespoon dried sage
* 1 tablespoon poultry seasoning
* Salt and pepper to taste
Set pan in a warm place until serving.
For the Duck and Sauce
Tuck a couple pats of butter under the skin of two mallards, place in a small roasting pan and bake in a 300-degree oven, covered, for one hour.
When the duck is cooked, split in half lengthwise, keeping the breast and thigh bones intact. Put the pieces on a plate and keep in a warm place while you prepare the sauce.
In a skillet over medium-high heat, sauté:
* 1/4 cup onion, diced
* 1/4 cup carrot, diced
* 1/4 cup celery, diced
* 1 pound of mushrooms
* 1 teaspoon garlic, minced
Cook until tender, then add:
* 1/2 cup Chambord liqueur
* 1/2 cup Burgundy wine
* 1/2 cup duck stock (or low-sodium beef broth)
* 1 tablespoon thyme
Return the duck to the sauce and place in a 350-degree oven, covered, for one hour.
Remove the duck and thicken the sauce with:
* 1/4 cup of roux
Plate the rice, place a duck breast over the rice and drizzle with the sauce. Garnish with some fresh raspberries (Chambord is a raspberry-flavored liqueur) and serve.
Delta Waterfowl
