I want to try new things to see if they will work. I hadn't planned on using enough rice to cause the bird to explode. Though that may be an Iron Chef dish at any time. Exploded Duck. Yumm.

What I was thinking of was using a fruit and rice combo as stuffing, apples, pears and cranberries with a quarter cup of rice. Or maybe an eighth cup. Or maybe just a palm full mixed with the fruit. It may be tricky but I think it should be doable. As long as the heat and moisture content are ok I don't see why it shouldn't work.

I'm hoping Andrew will chime in with an authoritative essay on rice, its cooking traditions in different areas of the world, varieties available, varieties unavailable, and regional methods of prep.

Given all that, I'll still try it. Worst that can happen? Inedible stuffing. The duck will still please my palate I'm sure.

I wasn't thinking of cooking it at normal temp/times. More like 250 F for 5/6 hours, I think that would bring the center of the bird up to a high enough temp for long enough to cook the rice. As for the moisture aspect, with the right kind of fruit, that should also be covered (I also have a turkey baster, the interior can be doused as needed with drippings).

Cooked rice swells to about 3 times its dry size. Add juicy pears, tangy apples, maybe a peach. And citrus from cranberries. Keep the rice to minimum (1/4 - 1/8cup? 1/8th seems right). And just a bit of Vidalia onion. I know what dinner will be this seekend.