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Roasted Duck with Apple-Raisin Dressing

 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


  • 2 domestic duck (4 to 5 pounds each)
  • Salt
  • 1 tube (12 ounces) Jimmy Dean® Premium Pork Sausage Roll
  • 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


  • 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.

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Roasted Duck with Apple-Raisin Dressing (continued)

Directions (continued)

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