Cherry Duck with Spicy Almond Rice

This dish is cooked on the stovetop and served with a sauce that's perfectly balanced between sweet and tart. It's a beautiful option for a holiday meal or special occasion. It will take you about 2.5 hours to make.

Ingredients

  • 3/4 tsp. Salt, divided
  • 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
  • 2 Tbsp. Butter
  • 1/3 cup Almonds, slivered
  • 1 Tbsp. Orange Rind, grated
  • 1/2 tsp. Allspice

Direction

  • Take duck from package and remove giblets and neck from cavity.
  • Rinse with cool water inside and out. Pat dry.
  • 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.
  • 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.
  • Blend cherries and remaining juice, sugar and remaining 1/4 tsp. salt; add to pan drippings.
  • Cook, stirring constantly until thickened.
  • Cook rice according to package directions.
  • Melt butter; add almonds and brown lightly.
  • Add cooked rice, orange rind and allspice; mix lightly.
  • Serve duck on rice and top with sauce.
Back to Recipes
Previous post