Succulent Stuffed Roast Duck With Balsamic Cherry Sauce

READY IN: 4hrs
Recipe by Steve P.

This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.

Top Review by Jim_Rogers

Since I'm a novice I had to figure out that 4 cups of cooked brown rice is a lot less than 4 cups of brown rice. (Anyone need some brown rice?) So, two 2-cup bags of Uncle Ben's stuffed by duck to the gills. I wonder if some portobello mushrooms in the rice would be nice next time... I, too, wanted a little thicker sauce but about 3 tbl of corn starch thickened it up to what I wanted. I cut the duck breasts off in two large pieces (since there was only two of us eating), placed them on top of the rice, covered with sauce, and just enjoyed looking at the presentation for awhile. It was great. My wife really doesn't like duck because we've had some pretty greasy stuff in restaurants before, but this isn't greasy or fatty. The rice is a perfect compliment to it. So was a bottle of champagne and some flowers since it was Valentine's Day. She and I both loved it. It's my new favorite receipe to try out on my relatives next time we all get together. Thanks.

Ingredients Nutrition

Directions

  1. Preheat oven to 375ºF.
  2. To prepare the stuffing: Sauté onion in butter until onion is transparent.
  3. Remove from heat.
  4. In a large bowl Add salt, and combine with rice, chopped sage and pecans.
  5. Taste and adjust seasoning to your taste.
  6. You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
  7. 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.
  8. Rinse and dry the duck.
  9. Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
  10. 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.
  11. Ducks contain lots of natural fat so require no basting.
  12. Roast at 375ºF for about 22 minutes a pound.
  13. A 6 pound duck should be done in about 2 1/4 hours.
  14. When duck is done let it set for about 20 minutes to let the juices settle before carving.
  15. 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.
  16. Heat over medium flame until the mixture is reduced by half.
  17. Transfer to a serving touraine with a ladle.
  18. 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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