Arroz con Gansos o Patos (Rice with Geese or Ducks)

Jack Arnold was more than a Warrior - Artist - Scholar - Businessman, turns out that he was also a great COOK! from SUNSET magazine, we find this entry in a later issue:

Our "Chefs of the West" column (January 1954) featured recipes "by men ... for men." The note accompanying the recipe read: "Jackson D. Arnold--now a two-time Chef--can trace the following recipe back to an Italian cook in Nicaragua. Chef Arnold served it first after a hunting trip into Mexico where he got his limit of wild geese and ducks. Hence the name 'Arroz con Gansos o Patos' (Rice with Geese or Ducks)." Prep and Cook Time: about 2 hours.

Want to know more, for here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1547088

Notice, this is Jack's second gastronomical entry for SUNSET!