If you want to shake things up a bit on Easter Sunday, I would recommend a Peking Duck from MacFarlane Pheasants. Succulent duck is naturally moist, flavorful and delicious. It is great for roasting in the oven or on the Weber grill! The duck recipe I will be sharing is included in our recipes for other game meat and is prepared in the oven. Chestnuts and wild rice add a delicious stuffing for this exquisite duck dinner. The rice and duck can be purchased online or at our retail store. If you would like to try our recipes for other wild game we sell, check out game meat on our website at pheasantfordinner.com. Download our free cookbook and enjoy some meals you won’t easily forget!
Roast Duck with Wild Rice and Chestnut Dressing
Wild Rice and Chestnut Dressing Ingredients:
*1 cup wild rice
1/2 cup melted butter
1/2 lb. chestnuts, blanched and cooked
2 T. minced onion
1/4 tsp. salt
1/8 tsp. pepper
Rice Cooking Instructions
*Wash rice thoroughly and steam, (using 3 cups water and 1 tsp. salt) about 40 minutes or until tender. Drain. Add remaining ingredients and toss lightly. Fills 2 - 2 lb. ducks.
1. Clean duck and wash and pat dry. Rub the bird with salt and pepper, inside and out.
2. Brush with butter and fill the cavity with dressing.
3. Place on roasting pan, breast side up. Add 1/2 inch of water.
4. Cover and bake 2 hours at 350°F or until done.