Succulent Stuffed Roast Duck With Balsamic Cherry Sauce Recipe #93651
This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.
by 1Steve
4 hours | 1 hour prep
SERVES 4 , 1 Duck
- 1 (6 lb) duck (approx)
- salt
- garlic pepper seasoning
- 4 1/2 cups cooked brown rice
- 1 cup chopped onion
- 7-8 sprigs fresh sage, chopped
- 6 tablespoons sweet butter (also called unsalted)
- 3/4 cup chopped pecans
- 1 teaspoon salt
- 1 (15 ounce) can pitted cherries, drained
- 2 cups red wine
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- Preheat oven to 375ºF.
- To prepare the stuffing: Sauté onion in butter until onion is transparent.
- Remove from heat.
- In a large bowl Add salt, and combine with rice, chopped sage and pecans.
- Taste and adjust seasoning to your taste.
- You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
- Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
- Rinse and dry the duck.
- Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
- Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
- Ducks contain lots of natural fat so require no basting.
- Roast at 375ºF for about 22 minutes a pound.
- A 6 pound duck should be done in about 2 1/4 hours.
- When duck is done let it set for about 20 minutes to let the juices settle before carving.
- While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
- Heat over medium flame until the mixture is reduced by half.
- Transfer to a serving touraine with a ladle.
- Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.
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5 stars