Duck With Wild Rice And Cherry Stuffing Microwave Method
|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|
|Red currant sauce||1 Cup (16 tbs)|
Cook rice in chicken stock for 10-12 minutes on HIGH.
Drain and cool.
Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
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.