//Monterey Duck Bake

Monterey Duck Bake


3 Tbsp olive oil
2 garlic cloves or 2 tsp of garlic tube
½ cup chopped onion
2 stalks cut celery
2 can cream of celery
½ cup Heavy Cream
2 tsp Dijon mustard
2 cups of duck meat
2 cups of rice
2 tsp lemon juice
1 cup Monterey shredded cheese
1 cup cherry tomatoes
1 cup of fresh spinach
1 carton fresh mushrooms
1 tsp garlic powder
½ tsp pepper
¼ tsp paprika
1 pinch of cayenne


Preheat oven to 350 degrees. Put oil and garlic in skillet to sauté onion and celery. Add broth & meat to cook. Put lid on to get more juices.

Reserve 1 cup of Monterey cheese and ½ cup of tomatoes.

Add all remaining ingredients tossing in cherry tomatoes and spinach last.

Bake 35-40 minutes. Top with reserve of cheese and tomatoes add back to oven for 5 min for cheese to melt.

2018-08-24T04:00:36+00:00August 24th, 2018|Categories: Recipes from the Field|Tags: |Comments Off on Monterey Duck Bake