6 duck breasts (or upland game bird breasts)
2 cups wild rice or brown rice
1 T. butter
Salt and pepper
1 can cream of mushroom or celery soup
8 to 10 strips bacon
Prepare rice according to package directions. Melt butter in skillet, season duck breasts to taste and brown on both sides in skillet. When rice is cooked, mix with cream-style soup and spread in bottom of glass pan. Place browned duck breasts on top of rice and cover with strips of bacon. Bake at 425°F for 30 to 45 minutes or until duck is cooked through.
Gary L. Shruck