Duck With Cranberry-Wild Rice Stuffing

Recipe by lazyme
READY IN: 2hrs 30mins




  • 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.