Duck With Cranberry-Wild Rice Stuffing

1. 1

   To make stuffing:

2. 2

   In 1 1/2-quart saucepan, combine broth, rice and wild rice.

3. 3

   Over high heat, heat to boiling.

4. 4

   Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.

5. 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. 6

   Remove from heat.

7. 7

   Stir in cooked rice, cranberry sauce, salt and pepper.

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   For duck:

9. 9

   Clean and rinse duck.

10. 10

    Prick skin several times.

11. 11

    To make glaze:

12. 12

    In small saucepan, combine marmalade and lemon juice.

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    Over low heat, heat until marmalade is melted, stirring occasionally.

14. 14

    To cook duck:

15. 15

    In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.

16. 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.

19. 19

    Adjust vents and add more charcoal as necessary.

20. 20

    Brush often with glaze during the last 30 minutes.

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    Garnish with lemon leaves, mushrooms and lemon peel twist.

* Per serving · 4 servings · Values may vary.