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1
To make stuffing:
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In 1 1/2-quart saucepan, combine broth, rice and wild rice.
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Over high heat, heat to boiling.
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Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
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5
In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
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6
Remove from heat.
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Stir in cooked rice, cranberry sauce, salt and pepper.
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For duck:
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Clean and rinse duck.
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10
Prick skin several times.
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11
To make glaze:
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In small saucepan, combine marmalade and lemon juice.
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13
Over low heat, heat until marmalade is melted, stirring occasionally.
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14
To cook duck:
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15
In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
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16
Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
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On grill rack, place duck, breast side, up, over pan but not over coals.
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Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
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19
Adjust vents and add more charcoal as necessary.
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20
Brush often with glaze during the last 30 minutes.
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21
Garnish with lemon leaves, mushrooms and lemon peel twist.
