Duck With Cranberry-wild Rice Stuffing

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 14 ounces chicken broth
• 1/2 cup rice, uncooked
• 1/4 cup wild rice, uncooked
• 2 tablespoons butter
• 2 1/2 cups mushrooms, coarsely chopped
• 1/4 cup green onion, finely chopped
• 1 cup cranberry sauce, whole berry
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 5 lbs ducklings
• 1/4 cup orange marmalade
• 1 tablespoon lemon juice
• mushroom, fluted, for garnish
• lemon peel, twist garnish

Recipe

• 1 to make stuffing:.
• 2 in 1 1/2-quart saucepan, combine broth, rice and wild rice.
• 3 over high heat, heat to boiling.
• 4 reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
• 5 in 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
• 6 remove from heat.
• 7 stir in cooked rice, cranberry sauce, salt and pepper.
• 8 for duck:.
• 9 clean and rinse duck.
• 10 prick skin several times.
• 11 to make glaze:
• 12 in small saucepan, combine marmalade and lemon juice.
• 13 over low heat, heat until marmalade is melted, stirring occasionally.
• 14 to cook duck:.
• 15 in covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
• 16 insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
• 17 on grill rack, place duck, breast side, up, over pan but not over coals.
• 18 grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
• 19 adjust vents and add more charcoal as necessary.
• 20 brush often with glaze during the last 30 minutes.
• 21 garnish with lemon leaves, mushrooms and lemon peel twist.