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Stuffed Duckling

Stuffed Duckling
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
6 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 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 to 1/3 cup chicken broth
  • 1 domestic duckling (4 to 5 pounds)

Directions

  • In a large skillet, saute onion in butter until tender. Add garlic;
  • cook 1 minute longer. 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.
  • 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.
  • Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat
© Taste of Home 2013

2 of 2

Stuffed Duckling (continued)

Directions (continued)

  • thermometer reads 180° for duck and 165° for stuffing. Drain
  • fat as it accumulates during roasting. Cover duck with foil and let
  • stand for 20 minutes before removing stuffing and carving. Yield: 4
  • servings.
Nutrition Facts: 4 ounces cooked meat with skin equals 606 calories, 44 g fat (14 g saturated fat), 108 mg cholesterol, 589 mg sodium, 26 g carbohydrate, 2 g fiber, 26 g protein.
© Taste of Home 2013