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
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1 Maple Leaf Farms Whole Duck, thawed
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3/4 tsp. Salt, divided
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1 Tbsp. Cooking Oil
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1- 1 lb. can Pitted Sour Red Cherries in Water
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1/3 cup Chopped Onion
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1/4 cup Sugar
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1 Tbsp. Cornstarch
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1 cup Uncooked Rice
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2 Tbsp. Butter
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1/3 cup Almonds, slivered
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1 Tbsp. Orange Rind, grated
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1/2 tsp. Allspice
Directions
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1
Take duck from package and remove giblets and neck from cavity.
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2
Rinse with cool water inside and out. Pat dry.
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3
Cut whole duck in half, removing backbone and neck.
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4
Sprinkle 1/2 tsp. salt evenly over duck halves.
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5
Place duck halves in heavy saucepan over medium heat. Brown both sides of the halves in oil, turning as needed to brown evenly.
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6
Drain cherries; save juice.
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7
Pour 1/2 cup cherry juice and chopped onion over browned duck halves.
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8
Cover; cook slowly until duck is tender, about 1 1/4 hours.
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9
Remove duck from pan.
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10
Skim off excess fat.
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11
Blend cherries and remaining juice, sugar and remaining 1/4 tsp. salt; add to pan drippings.
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12
Cook, stirring constantly until thickened.
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13
Cook rice according to package directions.
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14
Melt butter; add almonds and brown lightly.
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15
Add cooked rice, orange rind and allspice; mix lightly.
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16
Serve duck on rice and top with sauce.
