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Duck With Wild Rice And Cherry Stuffing Microwave Method Recipe
|Wild rice||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Pitted cherries||125 Gram, drained and chopped (1 Can)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Onion||1 , chopped|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Egg||1 , lightly beaten|
|Red currant sauce||1 Cup (16 tbs)|
Calories 943 Calories from Fat 153
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 4.3 g21.6%
Trans Fat 0 g
Cholesterol 70.2 mg
Sodium 533.4 mg22.2%
Total Carbohydrates 84 g28.1%
Dietary Fiber 4.3 g17.2%
Sugars 44.3 g
Protein 116 g232.7%
Vitamin A 36.1% Vitamin C 13.2%
Calcium 25.6% Iron 11.8%
*Based on a 2000 Calorie diet
Cook rice in chicken stock for 10-12 minutes on HIGH.
Drain and cool.
Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
Place breast-side down on a roasting rack.
Cook for 18 minutes on MEDIUM.
Turn over and cook a further 18 minutes on MEDIUM.
Note: Brush with more red currant sauce 2-3 times during cooking.