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Duck stuffed with Rice, Nuts and Sage with Balsamic Cherry Sauce

Time Preperation:20 | Cooking: 01.40

This recipe is so named because I was terrified to cook duck, and if this recipe hadn't worked out well it would literally have been a case of all duck and no dinner - rest assured though and take it from a first timer its no more difficult than a roast chicken. Admittedly this is not a particularly taxing recipe insofar as the bird, but stonefruit is in season and I didn't have either oranges or orange juice in the house so the traditional duck a l'orange was out! .I'm still very happy with the result


1 Duck ( I used about a 2.2kg free-range bird)
1 jar pitted Morello cherries (of course if you can find fresh...)
2 cups red wine
1/2 cup honey
3/4 cup balsamic
3/4 cup of nuts (walnut, pecan, macadamia)
4 cups of cold cooked rice ( I used jasmine, but I think a mix of white, brown, wild would lend itself muchly)
Good handful of sage
1 Large white onion
Butter to fry onion (add a drop of oil to stop it burning)
Salt and pepper to season


First take the duck and wash it thoroughly under cold water. Dry thoroughly.

Finely chop the onion and sauté in the butter with a touch of oil. Once transparent, remove to a bowl and cool.

To the onion add the cooked rice, toasted nuts, sage and salt and pepper to taste. This forms the stuffing. Do taste prior to stuffing.

Stuff the cavity of the beautiful bird and use a skewer to close the cavity, (if you happen to be a domestic god/dess then go on - sew the thing you big show off!)

Pop the bird in a pre-heated oven roughly 190° for the usual 20 minutes per pound (40 minutes per kg).

Once cooked the bird needs to rest for at least 20 minutes if not half an hour. Use this time to make the sauce.

In a medium saucepan, add the cherries, honey, red wine and balsamic and reduce to half the liquid over a medium heat.

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