Roasted Duck with Apple-Raisin Dressing Recipe

Roasted Duck with Apple-Raisin Dressing Recipe photo by Taste of Home

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As a boy growing up on the farm, my husband had "duck every Sunday". I tried to maintain that tradition after we married—more than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children.

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Roasted Duck with Apple-Raisin Dressing Recipe

Prep: 20 min. Bake: 1-3/4 hours

Yield: 4 Servings

20 105 125

Ingredients

2 domestic duck (4 to 5 pounds each)
Salt
DRESSING:
1 tube (12 ounces) bulk pork sausage
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped peeled apple
1 cup golden raisins
1/2 cup water
1-1/2 teaspoons salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
8 cups cubed crustless day-old white bread
3 eggs, lightly beaten
1/2 cup chicken broth

Directions

Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing. Yield: 4 servings.

Nutritional Facts 1 serving (12 ounces) equals 1,169 calories, 74 g fat (25 g saturated fat), 344 mg cholesterol, 1,901 mg sodium, 72 g carbohydrate, 4 g fiber, 53 g protein.

Originally published as Roasted Duck with Apple-Raisin Dressing in Country Woman November/December 1994, p31