Duck With Cranberry-Wild Rice Stuffing
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 14 ounces chicken broth
- 1⁄2 cup rice, uncooked
- 1⁄4 cup wild rice, uncooked
- 2 tablespoons butter
- 2 1⁄2 cups mushrooms, coarsely chopped
- 1⁄4 cup green onion, finely chopped
- 1 cup cranberry sauce, whole berry
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 5 lbs ducklings
- 1⁄4 cup orange marmalade
- 1 tablespoon lemon juice
- mushroom, fluted, for garnish
- lemon peel, twist garnish
directions
-
To make stuffing:
- In 1 1/2-quart saucepan, combine broth, rice and wild rice.
- Over high heat, heat to boiling.
- Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
- In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
- Remove from heat.
- Stir in cooked rice, cranberry sauce, salt and pepper.
-
For duck:
- Clean and rinse duck.
- Prick skin several times.
-
To make glaze:
- In small saucepan, combine marmalade and lemon juice.
- Over low heat, heat until marmalade is melted, stirring occasionally.
-
To cook duck:
- In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
- Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
- On grill rack, place duck, breast side, up, over pan but not over coals.
- Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
- Adjust vents and add more charcoal as necessary.
- Brush often with glaze during the last 30 minutes.
- Garnish with lemon leaves, mushrooms and lemon peel twist.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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