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!
- 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)
- 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 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.
Originally published as Stuffed Duckling in Country December/January 1999, p51
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