Succulent Stuffed Roast Duck With Balsamic Cherry

Name: Succulent Stuffed Roast Duck With Balsamic Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0F.
2
To prepare the stuffing: Saute 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 375u00b0F 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.

1116

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (6 lb) duck (approx), salt, garlic pepper seasoning, 4 1/2 cups cooked brown rice, and more.

Yes, Succulent Stuffed Roast Duck With Balsamic Cherry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Succulent Stuffed Roast Duck With Balsamic Cherry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions