Henry, Think you might like this one I made it last year and it went down a treat.
Stuffed Roast Duck with Balsamic Cherry Sauce.
1 x 6 lb Duck Salt and Garlic pepper seasoning
4 1/2 Cups of cooked brown rice
1 Cup chopped onions
7 /8 sprigs fresh sage chopped
6 Tablespoons sweet butter (also called unsalted)3/4 cup chopped pecans
1 Teasp salt
1 x 15 ounce can pitted cherries drained
2 cups red wine
1/4 cup honey
1/2 cup balsamic vinegar
Preheat oven to 375 F
Prepare stuffing, Saute onion in butter until onion is transparent
Remove from heat
In a large bowl, add salt & combine with rice chopped sage and pecans
Taste and adjust seasoning to your taste.
You may wish to add more salt and if you like you can add a bit of garlic pepper but that is optional
Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator ..you donīt need these for this recipe.
Rinse and dry the duck.
Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks. Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over the top and bottom with salt and garlic pepper.
Ducks contain lots of natural fat so require no basting.
Roast at 375F for about 22 minutes a pound.
A 6lbs duck should be done in about 2 1/4 hours.
when duck is done let it set for about 20 minutes to let the juices settle before carving
While the duck is resting prepare the cherry sauce:
In a medium sized saucepan combine the 15 oz can of cherries, honey wine and Balsamic Vinegar.
Heat over a medium flame until the mixture is reduced by half.
Transfer to a serving plate with a ladle.
Place the plate on a table beside the carved duck and let the guests spoon as much sauce as they like on their portion of duck.
ENJOY