Roast duck with wild rice recipe

Name: Roast duck with wild rice recipe
Total time: 120 min
Ingredients: 2kg oven-ready free-range duck (see know-how); 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; 75g dried cranberries; 300ml fruity red wine, such as cabernet sauvignon; 25g white sugar; 1 tbsp red wine vinegar; 1 tsp arrowroot

www.deliciousmagazine.co.uk

Find out how to cook a whole duck with Debbie Major's roast duck recipe. Served with the nutty rice salad, it makes a wonderful Christmas main!

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

2kg oven-ready free-range duck (see know-how)
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
75g dried cranberries
300ml fruity red wine, such as cabernet sauvignon
25g white sugar
1 tbsp red wine vinegar
1 tsp arrowroot