Roast duck with wild rice recipe | delicious. magazine

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