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Duck with Orange Hazelnut Stuffing

 Duck with Orange Hazelnut Stuffing
For over 50 years, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
8 ServingsPrep: 30 min. Bake: 2 hours

Ingredients

  • 2 domestic ducklings (4 to 5 pounds each)
  • 1 teaspoon salt
  • STUFFING:
  • 4 cups coarse soft bread crumbs
  • 2 cups chopped peeled tart apples
  • 2 cups chopped toasted hazelnuts
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup orange juice
  • 2 eggs, beaten
  • 1/4 cup butter, melted
  • 2 to 3 tablespoons lemon juice
  • 2 teaspoons grated orange peel
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • GRAVY:
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt

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Duck with Orange Hazelnut Stuffing (continued)

Ingredients (continued)

  • 1/8 teaspoon pepper
  • 2 cups chicken broth
  • 1/3 cup orange marmalade

Directions

  • Sprinkle the inside of ducks with salt; prick skin several times and
  • set aside. Combine the first 15 stuffing ingredients; spoon into
  • ducks.
  • Place with breast side up on a rack in a large shallow roasting pan.
  • Brush with butter. Bake, uncovered, at 350° for 2 to 2-1/2 hours
  • or until a meat thermometer reads 180° for duck and 165° for
  • stuffing.
  • Remove all stuffing and keep warm. For gravy, combine 3 tablespoons
  • pan drippings, flour, salt and pepper in a saucepan; stir until
  • smooth. Heat until bubbly, stirring constantly. Gradually add broth.
  • Bring to a boil; cook for 1-2 minutes, stirring constantly. Add
  • marmalade; stir until smooth.
  • Serve with ducks and stuffing. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 1,031 calories, 80 g fat (24 g saturated fat), 229 mg cholesterol, 1,120 mg sodium, 35 g carbohydrate, 5 g fiber, 45 g protein.