Duck With Wild Rice And Cherry Stuffing Microwave Method Recipe
Summary
Ingredients
| Duck | 1 (No.18) | |
| 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 | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Red currant sauce | 1 Cup (16 tbs) | |
| Egg | 1 , lightly beaten | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Red currant sauce | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 1111 Calories from Fat 165
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 4.7 g23.5%
Trans Fat 0 g
Cholesterol 123.1 mg41%
Sodium 650 mg27.1%
Total Carbohydrates 123 g41.1%
Dietary Fiber 4.3 g17.3%
Sugars 80.4 g
Protein 118 g235.8%
Vitamin A 37.3% Vitamin C 13.2%
Calcium 26.3% Iron 13%
*Based on a 2000 Calorie diet
Directions
Cook rice in chicken stock for 10-12 minutes on HIGH.
Drain and cool.
2.
Mix rice, cherries, walnuts, onion, cheese, parsley, egg, salt and pepper.
3.
Fill cavity of duck with prepared seasoning and brush both sides with red currant sauce.
4.
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.
Chef
