Stuffed Duckling Recipe
Stuffed Duckling Recipe photo by Taste of Home
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Stuffed Duckling Recipe

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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!
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

4 ounce-weight: 606 calories, 44g fat (14g saturated fat), 108mg cholesterol, 589mg sodium, 26g carbohydrate (10g sugars, 2g fiber), 26g protein.

  • 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)
  1. 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.
  2. 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.
  3. 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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MY REVIEW
jickers01 User ID: 4741072 48301
Reviewed Dec. 27, 2012

"This is the 2nd year in a row I made this recipe for Christmas dinner. It has to be the best stuffing I have ever tasted. It goes really well with the duck. My husband begged for this to be made again this year. I only changed the pecans to pine nuts (because that's what I had on hand) and used golden raisins. I highly recommend this recipe."

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