Cherry Duck with Spicy Almond Rice

Served with a sauce that's perfectly balanced between sweet and tart, this entrée is a beautiful option for a holiday meal or special occasion.


Prep Time {20 min}

Cook Time {2 hr 10 min}

Serving Size {2 servings}


3/4 tsp. Salt

1 Tbsp. Cooking Oil

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

1/3 cup Chopped Onion

1/4 cup Sugar

1 Tbsp. Cornstarch

1 cup Uncooked Rice

1/3 cup Almonds, slivered

2 Tbsp. Butter

1 Tbsp. Orange Rind, grated

1/2 tsp. Allspice

1 Maple Leaf Farms Whole Duck, thawed


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1. Take duck from package and remove giblets and neck from cavity. Rinse with cool water inside and out. Pat dry.

2. Cut whole duck in half, removing backbone and neck. Sprinkle 1/2 tsp. salt evenly over duck halves. Place duck halves in heavy saucepan over medium heat. Brown both sides of the halves in oil, turning as needed to brown evenly.

3. Drain cherries; save juice. Pour 1/2 cup cherry juice and chopped onion over browned duck halves. Cover; cook slowly until duck is tender, about 1 1/4 hours. Remove duck from pan. Skim off excess fat.

4. Blend cherries and remaining juice, sugar and remaining 1/4 tsp. salt; add to pan drippings. Cook, stirring constantly until thickened.

5. Cook rice according to package directions.

6. Melt butter; add almonds and brown lightly. Add cooked rice, orange rind and allspice; mix lightly.

7. Serve duck on rice and top with sauce.

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I just love it... im making it for an event that i have for my graduation as a Chef and oh man !! i so excited about it !! Thank you guys !!