Duck with wild rice and cherry stuffing is a flavorful and filling preparation. Cooked with whole duck stuffed with wild rice, cherries, walnuts, eggs, onions and cheese and seasoned to taste, the duck is roasted breast side down and brushed with red currant sauce. this recipe is truly exotic. Adapted from Sharp Microwave and Convection Cookbook.
1 Cup (16 tbs)
2 Cup (32 tbs)
125 Gram, drained and chopped
1⁄2 Cup (8 tbs), chopped
1 , chopped
1⁄2 Cup (8 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.
Preheat oven to 180Â°C.
Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
Roast breast-side down, on Low Rack, for 15 minutes on HIGH MIX/ROAST 180Â°C.
Turn over and cook a further 15-20 minutes on HIGH MIX/ROAST 180Â°C.
NOTE: Brush with more red currant sauce 2-3 times during cooking.