Serves: 4
Ingredients:
1.8 kg/No. 18 duck
1 cup wild rice
2 cups chicken stock
4 ounce (125 g) can pitted cherries, drained and chopped
1/2 cup walnuts, chopped
1 onion, chopped
1/2 cup grated cheese
1 tablespoon chopped parsley
1 egg, lightly beaten
Salt and pepper
Red currant sauce
Microwave Method:
1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
4. Place breast-side down on a roasting rack. Cook for 18 minutes on MEDIUM. Turn over and cook a further 18 minutes on MEDIUM.
Convection Microwave Method:
1. Cook rice in chicken stock for 10-12 minutes on HIGH. Drain and cool.
2. Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
5. Roast breast-side down on Low Rack for 15 minutes on HIGH MIX/ROAST. Turn over and cook a further 15-20 minutes on HIGH MIX/ROAST.
Note: Brush with more red currant sauce 2-3 times during cooking.
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