Game & Fish Dish
CRANBERRIED DUCK
WITH WILD RICE STUFFING
•
1 package Uncle Ben’s Long Grain & Wild Rice
1 package Uncle Ben’s Long Grain & Wild Rice Original Recipe
•1 ready-to-cook Duck or duckling approximately 4¼
1 ready-to-cook Duck or duckling approximately 4¼ lbs.
•¼ cup cranberry sauce, sieved
¼ cup cranberry sauce, sieved •1 tablespoon honey
1 tablespoon honey •½ tsp. brown gravy (sauce prepared)
½ tsp. brown gravy (sauce prepared) Cook Ducks neck and giblets in lightly salted water to cover until tender, about 1 hour; add liver during last 20 minutes. While giblets are cooking, prepare the rice according to package directions. When both are done, drain and chop giblets and mix with rice. Stuff the Duck with the mixture. Prepare cranberry-honey sauce. Truss the Duck or during roasting, protect vent opening with a piece of aluminum foil. Place on rack in shallow baking pan and roast for 1 to 1½ hours. Brush cranberry-honey sauce over Duck. Continue baking Duck until richly browned and glazed, about ½ hour longer. Just before serving, brush again with cranberry-honey sauce.
Cranberry-Honey Sauce - Combine cranberry sauce with honey and bottled brown gravy sauce. Makes about ½ cup. Serves 2.
