Succulent Stuffed Roast Duck With Balsamic Cherry Sauce

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 1 (6 lb) duck (approx)
• salt
• garlic pepper seasoning
• 4 1/2 cups cooked brown rice
• 1 cup chopped onion
• 7 -8 sprigs fresh sage, chopped
• 6 tablespoons sweet butter (also called unsalted)
• 3/4 cup chopped pecans
• 1 teaspoon salt
• 1 (15 ounce) can pitted cherries, drained
• 2 cups red wine
• 1/4 cup honey
• 1/2 cup balsamic vinegar

Recipe

• 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.