Duck Bog - Oregon Version
Submitted by Rich Niederhof
- 2 Ducks
- ¾ to 1 lb. Sausage *
- 3-5 celery stalks
- 1 can mushroom pieces/or 4 to 6 oz. fresh mushrooms
- 1 medium onion chopped (about ½ to ¾ cup)
- 1 or 1 ½ cup rice (uncooked) **
- 1 or 1 ½ cups duck “broth”
- 1 can sliced and diced water chestnuts
* Jimmy Dean sage sausage best, or mix sage & oregano with regular sausage
** If you like a lot of rice use 1 ½ cup uncooked rice and 1 ½ cup duck broth
Boil duck in water with Johnny’s seasoning salt until meat starts to fall from bone.
Remove skin and pick meat off bones and break into bite-sized pieces and put into a mixing bowl. Save the broth (1 or ½ cups worth).
Fry sausage until slightly crisp. Remove and put into mixing bowl with the duck meat.
Save the grease in the fry pan.
Put rice, salt, and pepper in steamer as usual; heat both the rice steamer and the 1 to ½ cups duck broth to boiling. Add the broth to the rice, stir, and steam for 30 minutes.
While rice is steaming, reheat the sausage grease in the fry pan. Chop the onion and celery and put in fry pan. Add the mushrooms and Johnny’s salt to taste. Mix and sauté all lightly in the sausage grease. Remove to the bowl with the duck and sausage; add the water chestnuts (cut into small pieces).
Mix the sausage, duck, and celery, mushrooms, water chestnuts, and onion thoroughly, and then place on top of partial cooked rice. The rice should have absorbed the liquid by now. Continue to cook rice as usual for an additional 15 minutes.
Remove the rice steamer lid and check the rice for doneness.
If done, thoroughly mix the duck-sausage-vegetable topping with the rice and serve with cranberry sauce, or soy sauce.
OR, if you prefer, DON’T mix the duck-sausage-vegetable topping into the rice…serve it separately from the rice. But DO cook the rice the last 15 minutes with the meat-vegetable mixture on top…it adds to the flavoring of the rice.
This is an excellent recipe to introduce the taste of duck to the unenlightened or skeptical,as the flavor of the duck is positively enhanced by the sausage-vegetable mix.
The better the quality of duck, the better the bog....the recipe will not work on a coot.....