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Cranberries Duck With Wild Rice Stuffing

Ingredients
  Ready to cook duck/Duckling 5 Pound
  Water 2 1⁄2 Cup (40 tbs)
  Long grain and wild rice 6 Ounce (1 Package)
  Butter/Margarine 1 Tablespoon
  Cranberry honey sauce 1⁄2 Cup (8 tbs)
  Cranberry sauce 1⁄4 Cup (4 tbs), sieved
  Bottled brown gravy sauce 1⁄2 Teaspoon
  Honey 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Rice

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