Duck With Cranberry-Wild Rice Stuffing

The memory is still so clear: Thanksgiving, a crisp autumn day, the scent of woodsmoke mingling with roasting poultry. Not turkey, though – this was the year my adventurous Uncle George decided to barbecue a duck. He had found the recipe in some well-loved, dog-eared barbecue cookbook, and the aroma of citrus and cranberries, mingling with the earthy wild rice, was intoxicating. The crispy skin, the rich meat, the slightly sweet and savory stuffing – it was a revelation that transcended the usual holiday fare. It’s a dish that has always held a special place in my heart, a reminder that sometimes, the best traditions are the ones you create yourself.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 4
• Dietary Type: Omnivore

Ingredients

• 5 lbs Ducklings
• 14 ounces Chicken Broth
• 1/2 cup Rice, uncooked
• 1/4 cup Wild Rice, uncooked
• 2 tablespoons Butter
• 2 1/2 cups Mushrooms, coarsely chopped
• 1/4 cup Green Onion, finely chopped
• 1 cup Cranberry Sauce, whole berry
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/4 cup Orange Marmalade
• 1 tablespoon Lemon Juice
• Mushroom, fluted, for garnish (optional)
• Lemon Peel, twist garnish (optional)

Equipment Needed

• 1 1/2-quart saucepan
• 10-inch skillet
• Small saucepan
• Covered grill
• Drip pan
• Meat thermometer

Instructions

1. Prepare the stuffing: In a 1 1/2-quart saucepan, combine the chicken broth, uncooked rice, and uncooked wild rice.
2. Bring to a boil: Over high heat, bring the mixture to a boil.
3. Simmer the rice: Reduce the heat to low, cover the saucepan, and simmer for 30 minutes, or until the rice is tender and all the liquid has been absorbed. Stir occasionally to prevent sticking.
4. Sauté the vegetables: While the rice is cooking, melt the butter in a 10-inch skillet over medium heat. Add the coarsely chopped mushrooms and finely chopped green onion.
5. Cook until tender: Cook the mushrooms and onions until they are tender and the liquid has evaporated. Stir occasionally.
6. Combine stuffing ingredients: Remove the skillet from the heat and stir in the cooked rice mixture, whole berry cranberry sauce, salt, and pepper. Set aside.
7. Prepare the duck: Clean and rinse the duckling(s) thoroughly. Pat dry with paper towels.
8. Prick the skin: Using a fork or skewer, prick the duck skin several times. This will help render the fat during grilling, resulting in crispier skin. Be careful not to pierce the meat.
9. Make the glaze: In a small saucepan, combine the orange marmalade and lemon juice.
10. Heat the glaze: Over low heat, heat the marmalade mixture until it is melted, stirring occasionally.
11. Prepare the grill: Prepare your grill for indirect cooking. This means arranging preheated coals around a drip pan. Test for medium heat above the pan. You should be able to hold your hand about 5 inches above the grill for approximately 4-5 seconds.
12. Insert thermometer: Insert a meat thermometer into the thickest part of the meat between the breast and thigh, without touching fat or bone. This is crucial for ensuring the duck is cooked to a safe and delicious temperature.
13. Grill the duck: Place the duck, breast side up, on the grill rack over the drip pan (but not directly over the coals).
14. Grill, covered: Grill, covered, for 1 1/4 – 1 1/2 hours, or until the meat thermometer registers 180°F (82°C).
15. Adjust heat as needed: Adjust the vents and add more charcoal as necessary to maintain a consistent medium heat.
16. Glaze the duck: During the last 30 minutes of grilling, brush the duck frequently with the marmalade glaze. This will create a beautiful, sticky, and flavorful coating.
17. Let rest: Remove the duck from the grill and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
18. Garnish: Garnish with fluted mushrooms and lemon peel twists, if desired, for an elegant presentation.

Expert Tips & Tricks

• Crispy Skin is Key: Achieving crispy skin on grilled duck requires rendering as much fat as possible. Pricking the skin, using indirect heat, and maintaining a steady temperature are crucial.
• Don’t Overcook: Duck is best served medium-rare to medium (160-170°F). Overcooking will result in dry meat. The breast meat will remain slightly pink when perfectly cooked.
• Make-Ahead Tip: The wild rice stuffing can be prepared a day in advance and stored in the refrigerator. This saves time on the day of grilling.
• Flavor Boost: For an extra layer of flavor, add a splash of dry sherry or Madeira wine to the stuffing while it’s simmering.
• Drip Pan Importance: The drip pan is essential for catching the rendered duck fat, preventing flare-ups, and keeping your grill clean. Add about 1 cup of water to the drip pan to prevent the fat from burning and creating smoke.

Serving & Storage Suggestions

Carve the duck and serve the slices with a generous portion of the cranberry-wild rice stuffing. The glistening skin and colorful stuffing make for a visually appealing presentation. A side of roasted vegetables, such as Brussels sprouts or asparagus, complements the richness of the duck.

Leftover duck and stuffing should be stored separately in airtight containers in the refrigerator. They will keep for up to 3 days. To reheat, gently warm the duck in a skillet or oven, and heat the stuffing in the microwave or a pan on the stovetop. Freezing is not recommended as it can affect the texture of the duck.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1503.8 kcal	N/A
Calories from Fat	615 g	41%
Total Fat	68.4 g	105%
Saturated Fat	20.5 g	102%
Cholesterol	787.1 mg	262%
Sodium	1032.3 mg	43%
Total Carbohydrate	69.7 g	23%
Dietary Fiber	2.4 g	9%
Sugars	39.8 g	159%
Protein	146 g	291%

Variations & Substitutions

• Different Citrus: Instead of orange marmalade and lemon juice, try using a combination of lime marmalade and orange juice for a different citrus profile.
• Spice it Up: Add a pinch of red pepper flakes to the marmalade glaze for a subtle kick.
• Fruit Variations: Swap the whole berry cranberry sauce for a homemade cranberry-orange relish.
• Nutty Crunch: Incorporate toasted pecans or walnuts into the wild rice stuffing for added texture and flavor.
• Herb Infusion: Add fresh herbs like rosemary or thyme to the cavity of the duck and the stuffing for an aromatic touch.
• Grill Alternative: If you don’t have a grill, you can roast the duck in a preheated oven at 325°F (160°C) until it reaches an internal temperature of 180°F (82°C), following the same glazing instructions.

FAQs (Frequently Asked Questions)

Q: How do I prevent the duck skin from burning on the grill?
A: The key is indirect heat. By placing the duck over a drip pan and away from the direct flames, you’ll render the fat slowly and prevent flare-ups. Consistent monitoring and adjusting the vents are also important.

Q: Can I stuff the duck with the wild rice mixture instead of placing it on the side?
A: While you can stuff the duck, it is generally recommended to cook the stuffing separately for food safety reasons. Cooking it inside the duck can make it difficult to ensure the stuffing reaches a safe internal temperature.

Q: How do I know when the duck is done?
A: The most reliable method is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding bone. The duck is done when it reaches 180°F (82°C). The juices should also run clear when pierced.

Q: What can I do with the rendered duck fat?
A: Rendered duck fat is a culinary treasure! Save it and use it to roast potatoes, sauté vegetables, or even make confit. It adds incredible richness and flavor to any dish.

Q: Can I use a different type of rice in the stuffing?
A: Yes, you can substitute the wild rice with brown rice or another long-grain rice. However, keep in mind that wild rice has a unique nutty flavor that complements the duck and cranberries perfectly. You may need to adjust cooking times depending on the type of rice used.

Final Thoughts

This Duck with Cranberry-Wild Rice Stuffing is more than just a recipe; it’s an invitation to create memorable moments. It’s a chance to step outside the ordinary and embrace the rich, satisfying flavors of fall. Don’t be intimidated by cooking duck – with a little patience and attention to detail, you can create a dish that will impress your family and friends. So, gather your ingredients, fire up the grill (or preheat the oven), and prepare to experience a culinary adventure that will leave you wanting more. And if you try it, be sure to share your experience! Perhaps you will create your own tradition. Cheers to delicious discoveries!