Cherry Ginger Duck with Wild Rice


Cherry Ginger Duck with Wild Rice


  • 2 wild ducks - mallards, blacks, wigeon, gadwall or other "dabbling ducks"
  • halved & de-boned leaving breast and leg attached - skin on
  • 2 cups duck stock - chicken stock can be substituted
  • 8 oz. black or bing cherry preserves
  • 8 oz. dried cherries
  • 2 tbs. minced fresh ginger
  • Cherry brandy - Kirschwasser makes the best cooking brand
  • Creme de Cassis
  • 1 tbsp. minced orange peel from fresh navel orange
  • 1/2 cup real wild rice (usually from Minnesota)
  • rosemary
  • thyme
  • salt
  • pepper


  1. Cover rice in pot with 1/2" of water and a pinch of salt
  2. Cook for 45 minutes, stirring occasionally until all water is absorbed
  3. Add 1 tbsp. water if necessary during cooking so as not to burn rice
  4. Rice should "pop" open and be a nutty flavor with a chewy consistency
  5. Put halved ducks on broiling pan, meat side down
  6. Rub rosemay, thyme, salt & pepper on skin
  7. Set aside
  8. Pour stock into large saucepan and reduce by half over med high heat
  9. Add dried cherries and 1 tbsp. ginger - save other tbsp for later
  10. Reduce heat to medium and cook until cherries plump
  11. Add cherry preserves and stir until sauce thickens
  12. Add other 1 tbsp ginger
  13. Cook for 2 minutes, stirring in ginger
  14. Add 1/8 cup of cherry brandy
  15. Cook for 4-6 minutes, stirring occasionally
  16. Remove from heat. Set aside.
  17. Broil ducks for 4-6 minutes watching very carefully to brown and crisp the skin
  18. Turn over - meat side up
  19. Broil for 1 minute
  20. Be sure not to overcook - meat should be red in center and not pink. If overcooked it will taste like liver.
  21. Remove from heat
  22. Pour drippings into sauce
  23. Put sauce back on medium low heat, stirring in drippings
  24. Add 1 tsp. Creme de Cassis
  25. Cook for 2 minutes
  26. Add orange rind and stir in
  27. Cook for 1 minute
  28. Slice breast cross grain at an angle approximately 1/4" thick
  29. Lay slices over bed of real wild rice
  30. Ladle sauce over duck
  31. Honor the flight of this majestic animal by savoring the spirit of its wild nature.
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