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DUCK WITH CHERRY RICE STUFFING

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Makes 6 servings.



Ingredients Needed For DUCK WITH CHERRY RICE STUFFING
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* 1 cup spaghetti or pizza sauce
* 1 ready-to-cook duckling (4 to 4-1/2 pounds)
* salt and ground black pepper
* 1/4 cup butter or margarine
* 1 cup chopped Onion
* 1 cup chopped celery
* 6 cups cooked rice
* 2 tablespoons grated lemon peel
* 1 teaspoon thyme
* 1 teaspoon salt
* 2 cups chopped pecans
* 1 20-ounce can pitted bing cherries
* 3 tablespoons flour
* 2 tablespoons currant jelly
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Directions To Prepare DUCK WITH CHERRY RICE STUFFING
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#Season cavity of duckling lightly with salt and pepper.
#Stuffing: melt butter in skillet; add Onion and celery and cook until tender but not brown. Add rice, peel, thyme, salt and pecans. Drain cherries, reserving juice; measure 1 cup of cherries and cut into quarters.
#Add to rice mixture; toss lightly to mix well. Stuff duckling.
#Truss duckling and place breast side up on rack in shallow roasting pan. Bake at 325 degrees 3 hours, or until done. Spoon remainder of dressing into buttered casserole to cook along with the duckling the last hour of cooking, or freeze the casserole for future use.
#Sauce: measure 3 tablespoons fat and drippings from duckling. Heat in skillet; add flour and cook over medium heat until flour is browned. Measure reserved cherry juice; add water to make 2 cups.
#Stir into mixture in skillet; add remaining cherries and currant jelly and simmer until jelly is melted. Serve duckling accompanied by sauce.










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Saturday, October 21, 2017, 10:58 pm


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