Cranberries Duck With Wild Rice Stuffing
|Ready to cook duck/Duckling||5 Pound|
|Water||2 1⁄2 Cup (40 tbs)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Cranberry honey sauce||1⁄2 Cup (8 tbs)|
|Cranberry sauce||1⁄4 Cup (4 tbs), sieved|
|Bottled brown gravy sauce||1⁄2 Teaspoon|
Cook duck neck and giblets in lightly salted water and cover until tender, about 1 hour.
Add liver last 20 minutes of cooking time.
Drain off liquid; reserve for gravy if desired.
Dice meat and giblets.
Preheat oven to 325°F (163°C).
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Combine rice with giblets and use to stuff duck lightly.
Truss duck or during roasting protect vent opening with a piece of aluminum foil.
Place on rack in shallow pan and roast for 1-1/2 hours.
Brush Cranberry-Honey Sauce over duck.
Continue baking duck until richly browned and glazed, about 1/2 hour longer.
Just before serving, brush again with Cranberry-Honey Sauce.