1 duck bone scraps
1 lg onion, quartered
3 carrots, chopped
1/4 ts thyme
1 stalk celery and leaves,
-chopped
1 salt
1 pepper
1 c wild rice cooked
1/4 ts parsley

In a soup kettle combine duck scraps and bones with onion, carrots, thyme,
celery and parsley. Cover with cold water and slowly bring to a boil.
Simmer for 1 hour, remove bones. Add wild rice and season to taste and
simmer for one hour.

1 HUNT, David ed.
Native Indian Wild Game,
Fish and Wild Foods
Cookbook. Castle Books.
Edison, NJ. MM Format by John
Hartman Indianapolis, IN

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