roast duck with wild rice

Duck/Goose

Roast duck with wild rice

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Find out how to cook a whole duck to crisp-skinned perfection with Debbie Major’s roast duck recipe. She serves hers with a pilaf of nutty wild rice, dotted with dried fruit, toasted pecans, crunchy apple and celery. It makes a wonderful Christmas duck recipe too, if you fancy a change from traditional turkey.

Ingredients

2kg oven-ready free-range duck (see know-how)

For the wild rice

150g wild rice

500ml chicken stock

2 fresh bay leaves

25g butter

1 medium onion, finely chopped

1 garlic clove, crushed

2 medium celery sticks, finely chopped

1 tsp chopped fresh thyme leaves

100g pecans, toasted and coarsely chopped

100g mixed dried berries (such as sour cherries, blueberries and golden raisins)

100g dried apricots, chopped

1 large red dessert apple, cut into small pieces (or see tip)

175-200g celery heart and leaves, thinly sliced

2 tbsp chopped fresh parsley

For the sour cranberry sauce

75g dried cranberries

300ml fruity red wine, such as cabernet sauvignon

25g white sugar

1 tbsp red wine vinegar

1 tsp arrowroot

Directions

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