RCI-MT.004.0362.001
Duck with Cherry Rice Stuffing
Makes 6 servings
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- spaghetti or pizza sauce1 cup
- ready-to-cook duckling (4 to 4½ pounds)1 unit
- 1 unit
- ¼ cup
- 1 cup
- 1 cup
- 6 cups
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 2 cups
- x 20-ounce can pitted bing cherries1 unit
- 3 tablespoons
- 2 tablespoons
Method
1
Preheat oven to 325°F. Remove giblets from the duck cavity and set aside; rinse the duck inside and out with cold water and pat dry with paper towels.
2
Heat butter in a large skillet over medium heat. Add chopped onion and celery, cooking for 5-7 minutes until softened, stirring occasionally.
6 minutes
3
Combine the cooked rice, lemon peel, thyme, salt, pecans, and the drained cherries (reserving the juice) in a bowl. Stir in the sautéed onion and celery mixture until well blended.
4
Loosely stuff the duck cavity with the cherry rice mixture, packing gently to avoid compressing it. Secure the opening with skewers or kitchen twine if needed.
5
Season the outside of the duck generously with salt and ground black pepper. Place the duck breast-side up on a roasting pan.
6
Roast the duck in the preheated oven for 75-90 minutes, until the skin is golden brown and the thigh reaches 165°F on a meat thermometer.
82 minutes
7
Transfer the roasted duck to a serving platter and let rest for 10 minutes before carving. Strain the pan drippings into a saucepan, reserving 2 tablespoons of fat.
8
Whisk the flour into the reserved fat over medium heat, stirring constantly for 1-2 minutes to create a roux.
2 minutes
9
Gradually add the spaghetti sauce, reserved cherry juice, and currant jelly to the roux, whisking to prevent lumps. Simmer for 3-5 minutes until the sauce thickens and reaches desired consistency.
4 minutes
10
Pour the cherry sauce over the carved duck and serve with the stuffed rice alongside.