Buckshot Duck With Wild And Brown Rice Stuffing Recipes

DUCK AND WILD RICE CASSEROLE

Steps:

• Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
• Lower heat; cover and simmer 1 hour or until ducks are tender.
• Remove ducks from stock; strain stock and reserve.
• When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
• Cook rice by following the package directions.
• Drain mushrooms, reserving the liquid.
• Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
• Saute chopped onion in the melted margarine until tender.
• Add in flour, stirring until smooth.
• Add in mushrooms; cook/stir constantly for 1 minute.
• Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
• Stir in duck, rice, half-and-half, and parsley.
• Spoon into a greased 2-quart shallow casserole dish.
• Sprinkle almonds over the top.
• Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.

DUCK WITH CRANBERRY-WILD RICE STUFFING

Steps:

• To make stuffing:.
• In 1 1/2-quart saucepan, combine broth, rice and wild rice.
• Over high heat, heat to boiling.
• Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
• In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
• Remove from heat.
• Stir in cooked rice, cranberry sauce, salt and pepper.
• For duck:.
• Clean and rinse duck.
• Prick skin several times.
• To make glaze:
• In small saucepan, combine marmalade and lemon juice.
• Over low heat, heat until marmalade is melted, stirring occasionally.
• To cook duck:.
• In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
• Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
• On grill rack, place duck, breast side, up, over pan but not over coals.
• Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
• Adjust vents and add more charcoal as necessary.
• Brush often with glaze during the last 30 minutes.
• Garnish with lemon leaves, mushrooms and lemon peel twist.