Duck Casserole

Duck Casserole

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Joyce Lowery


When Dale and I were first married, one of my friend's husband was always giving us ducks. We were broke and could not afford to turn down any type of free food. I found this recipe in the newspaper. The duck taste blends with the other ingredients for a tasty dish.


★★★★★ 1 vote

30 Min
30 Min


  • 1
    onion, chopped
  • 1 pkg
    chicken noodle soup mix
  • 3/4 c
  • 1
    bell pepper, chopped
  • 1
    jalapeno pepper, chopped
  • 1 lb
    bulk pork sausage
  • 2
    duck breasts
  • 5 c
  • 1 tsp
    lawry's seasoning salt
  • 1 c
    long grain and wild rice
  • 2 stalk(s)
    celery, chopped

How to Make Duck Casserole


  1. Put the duck water, seasoning salt, onions, celery, and bell pepper in heavy pan. Add seasoned salt to taste. Cover and cook over low heat until the duck is tender. Debone the duck and cut it into bite sized pieces. Reserve the broth.
  2. Saute the sausage just until the pink is gone. Drain fat. Add duck. Set aside.
  3. Add 2 cups of the broth into a saucepan and bring to a boil. Add soup mix and return to boil. Add the rice and simmer for five minutes.
  4. Preheat the oven to 325 degrees. Add sausage and duck mixture to the rice. Add mayonnaise and 1/3 cup broth. Spoon into a casserole dish. Cover loosely with foil and bake until heated through.

Printable Recipe Card

About Duck Casserole

Main Ingredient: Wild Game
Regional Style: Southern

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