Succulent Stuffed Roast Duck With Balsamic Cherry Sauce

Preheat oven to 375ºF.

To prepare the stuffing: Sauté onion in butter until onion is transparent.

Remove from heat.

In a large bowl Add salt, and combine with rice, chopped sage and pecans.

Taste and adjust seasoning to your taste.

You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.

Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.

Rinse and dry the duck.

Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.

Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.

Ducks contain lots of natural fat so require no basting.

Roast at 375ºF for about 22 minutes a pound.

A 6 pound duck should be done in about 2 1/4 hours.

When duck is done let it set for about 20 minutes to let the juices settle before carving.

While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.

Heat over medium flame until the mixture is reduced by half.

Transfer to a serving touraine with a ladle.

Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.