Glazed Duck with Fruited Rice Stuffing
Uncooked duck without skin
Cooked white rice
1 medium, Valencia or navel variety, peeled, sectioned, and chopped
Sweetened dried fig(s)
1 oz, chopped
2 Tbsp, finely chopped
¼ tsp, freshly ground
Frozen orange juice concentrate
2 Tbsp, thawed
⅛ tsp, freshly ground
- Preheat the oven to 400°F. Rinse the duck inside and out, removing as much excess fat as possible; pat dry with paper towels.
- Combine the rice, orange, figs, onion, salt, and pepper in a medium bowl; place in the cavity of the duck. Close the cavity with small metal skewers and tie the legs together with kitchen string. Place the duck, breast-side up, on a rack in a roasting pan. Pour the water into the bottom of the pan.
- To prepare the glaze, combine the orange juice concentrate, salt, and pepper in a small bowl and set aside. Roast the duck, basting occasionally with the pan juices and adding more water if necessary, 1 hour. Brush the glaze all over the duck and continue roasting and basting until an instant-read thermometer inserted in an inner thigh registers 175°F, 2 – 2 1⁄2 hours. (Cover loosely with foil if the duck browns too quickly.)
- Let stand 10 minutes before carving. Remove the skin before eating.