Stuffed Duckling Recipe

Stuffed Duckling Recipe

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2 cups cubed day-old bread
  • 1 cup cooked rice
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1/4 cup chicken broth
  • 1 (5 pound) domestic duckling
  1. In a large skillet, saute onion and garlic in butter until tender; transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.
  2. Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.
  3. Bake, uncovered, at 350 degrees F for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees F for duck and 165 degrees F for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
Recipe of the Day|