Ingredients for Succulent Stuffed Roast Duck With Balsamic Cherry Sauce
- 1 (5-6 pound) whole duck
- Salt
- Garlic Pepper Seasoning
- Cooked Brown Rice
- 1 medium onion, chopped
- Fresh Sage
- Sweet Butter
- Pecans
- 1 cup fresh or frozen cherries, pitted
- Red Wine
- Honey
- 1 cup balsamic vinegar
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How to Make Succulent Stuffed Roast Duck With Balsamic Cherry Sauce
- Preheat oven to 375°F (190°C).
- Prepare the stuffing: In a large bowl, combine cooked brown rice, chopped onion, sausage, cranberries, herbs, and seasoning. Mix well.
- Rinse the duck inside and out. Pat it dry with paper towels.
- Loosely fill the duck cavity with the stuffing. Do not overstuff.
- Place the duck on a rack in a roasting pan. Tuck the wings behind its back.
- Roast for 2 hours, basting every 30 minutes with pan juices.
- Meanwhile, prepare the cherry sauce: In a saucepan, combine balsamic vinegar, cherries, sugar, and a pinch of salt. Bring to a simmer and cook until thickened, about 15 minutes.
- Reduce the oven temperature to 325°F (160°C). Continue roasting the duck for another 30-45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Remove the duck from the oven and let it rest for at least 15 minutes before carving.
- Carve the duck and serve with the balsamic cherry sauce. Garnish with fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
156g
Fat
513g
Carbs
33g
