Print Options

Back to Roasted Duck with Apple-Raisin Dressing >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Roasted Duck with Apple-Raisin Dressing

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.

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

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

2 of 2

Roasted Duck with Apple-Raisin Dressing (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.