Duck Jambalaya

• 2 ducks, disjointed
• 1/2 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. ground ginger
• 1 Tbsp. vegetable oil
• 1 lb. fresh sliced mushrooms
• 2 cups Vin Rose
• 1 Tbsp. bacon drippings
• 1/8 tsp. rosemary
• 1/8 tsp. savory
• 3 Tbsp. butter
• 1 medium onion, sliced
• 1 1/2 cups converted rice (raw)
• 1 cup cooked ham, diced

Prehead oven to 350 degrees. Pour flour, salt, pepper, rosemary, ginger and savory into paper bag; grease every piece of duck lightly with bacon drippings. Drop duck sections into bag and shake vigorously for thorough dusting. Melt butter and oil in deep skillet and saute' duck until well browned. Then set the birds aside. In fat previously used, saute' onions and mushrooms.

Meanwhile, butter a suitable casserole; place rice in its bottom. Put the duck pieces atop of the rice; add the ham, then the onions and mushrooms after draining off the skillet fat. Lastly, pour in 2 cups of Vin Rose', or more, to cover. Place lide on casserole and place in oven 2 1/4 to 2 1/2 hours. Do not lift lid during this period.