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Duck With Wild Rice And Cherry Stuffing Microwave Method

Microwaverina's picture
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
  Duck 1 (No.18)
  Wild rice 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs)
  Pitted cherries 125 Gram, drained and chopped (1 Can)
  Walnuts 1⁄2 Cup (8 tbs), chopped
  Onion 1 , chopped
  Grated cheese 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Egg 1 , lightly beaten
  Salt To Taste
  Pepper To Taste
  Red currant sauce 1 Cup (16 tbs)
Directions

1.
Cook rice in chicken stock for 10-12 minutes on HIGH.
Drain and cool.
2.
Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3.
Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
4.
Place breast-side down on a roasting rack.
Cook for 18 minutes on MEDIUM.
Turn over and cook a further 18 minutes on MEDIUM.
Note: Brush with more red currant sauce 2-3 times during cooking.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Poultry
Servings: 
4

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