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Makes 6 servings



  1. Season cavity of duckling lightly with salt and pepper.


  1. Melt butter in skillet; add onion and celery and cook until tender but not brown.
  2. Add rice, peel, thyme, salt and pecans.
  3. Drain cherries, reserving juice; measure 1 cup of cherries and cut into quarters.
  4. Add to rice mixture; toss lightly to mix well. Stuff duckling.
  5. Truss duckling and place breast side up on rack in shallow roasting pan. Bake at 325 °F for 3 hours, or until done.
  6. Spoon remainder of dressing into buttered casserole to cook along with the duckling the last hour of cooking, or freeze the casserole for future use.


  1. Measure 3 tablespoons fat and drippings from duckling.
  2. Heat in skillet; add flour and cook over medium heat until flour is browned.
  3. Measure reserved cherry juice; add water to make 2 cups.
  4. Stir into mixture in skillet; add remaining cherries and currant jelly and simmer until jelly is melted.
  5. Serve duckling accompanied by sauce.