Cherry Duck with Spicy Almond Rice

Cherry duck with spicy almond rice

Cooked on the stovetop and served with a sauce that's perfectly balanced between sweet and tart, this entree is a beautiful option for a holiday meal or special occasion.

Ingredients

  • 2

    3/4 tsp. Salt, divided

  • 3

    1 Tbsp. Cooking Oil

  • 4

    1- 1 lb. can Pitted Sour Red Cherries in Water

  • 5

    1/3 cup Chopped Onion

  • 6

    1/4 cup Sugar

  • 7

    1 Tbsp. Cornstarch

  • 8

    1 cup Uncooked Rice

  • 9

    2 Tbsp. Butter

  • 10

    1/3 cup Almonds, slivered

  • 11

    1 Tbsp. Orange Rind, grated

  • 12

    1/2 tsp. Allspice

Directions

  • 1

    Take duck from package and remove giblets and neck from cavity.

  • 2

    Rinse with cool water inside and out. Pat dry.

  • 3

    Cut whole duck in half, removing backbone and neck.

  • 4

    Sprinkle 1/2 tsp. salt evenly over duck halves.

  • 5

    Place duck halves in heavy saucepan over medium heat. Brown both sides of the halves in oil, turning as needed to brown evenly.

  • 6

    Drain cherries; save juice.

  • 7

    Pour 1/2 cup cherry juice and chopped onion over browned duck halves.

  • 8

    Cover; cook slowly until duck is tender, about 1 1/4 hours.

  • 9

    Remove duck from pan.

  • 10

    Skim off excess fat.

  • 11

    Blend cherries and remaining juice, sugar and remaining 1/4 tsp. salt; add to pan drippings.

  • 12

    Cook, stirring constantly until thickened.

  • 13

    Cook rice according to package directions.

  • 14

    Melt butter; add almonds and brown lightly.

  • 15

    Add cooked rice, orange rind and allspice; mix lightly.

  • 16

    Serve duck on rice and top with sauce.

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Prep Time: 20 min
Cook Time: 70 min
Ready Time: 2 Hours 30 Minutes
Servings: 2