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1
Preheat oven to 375u00b0F.
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2
To prepare the stuffing: Saute onion in butter until onion is transparent.
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3
Remove from heat.
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4
In a large bowl Add salt, and combine with rice, chopped sage and pecans.
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5
Taste and adjust seasoning to your taste.
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6
You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
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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.
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8
Rinse and dry the duck.
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9
Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
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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.
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11
Ducks contain lots of natural fat so require no basting.
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12
Roast at 375u00b0F for about 22 minutes a pound.
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13
A 6 pound duck should be done in about 2 1/4 hours.
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14
When duck is done let it set for about 20 minutes to let the juices settle before carving.
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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.
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16
Heat over medium flame until the mixture is reduced by half.
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17
Transfer to a serving touraine with a ladle.
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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.
