Duck With Cranberry-Wild Rice Stuffing - cooking recipe

Ingredients

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
5 lbs ducklings
1/4 cup orange marmalade
1 tablespoon lemon juice
mushroom, fluted, for garnish
lemon peel, twist garnish

Preparation

To make stuffing:
In 1 1/2-quart saucepan, combine broth, rice and wild rice.
Over high heat, heat to boiling.
Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
Remove from heat.
Stir in cooked rice, cranberry sauce, salt and pepper.
For duck:
Clean and rinse duck.
Prick skin several times.
To make glaze:
In small saucepan, combine marmalade and lemon juice.
Over low heat, heat until marmalade is melted, stirring occasionally.
To cook duck:
In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
On grill rack, place duck, breast side, up, over pan but not over coals.
Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
Adjust vents and add more charcoal as necessary.
Brush often with glaze during the last 30 minutes.
Garnish with lemon leaves, mushrooms and lemon peel twist.