Duck With Wild Rice And Cherry Stuffing
|Wild rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Pitted cherries||125 Gram, drained and chopped|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Onion||1 , chopped|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
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.