Duck with Orange Hazelnut Stuffing

Name: Duck with Orange Hazelnut Stuffing
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings.
Ingredients: 2 domestic ducklings (4 to 5 pounds each); 2 teaspoons salt; 1 teaspoon grated orange zest; 1/2 teaspoon seasoned 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 large eggs, beaten; 1/4 cup butter, melted; 2 to 3 tablespoons lemon juice; 2 teaspoons grated orange zest; 1-1/2 teaspoons grated lemon zest; 1 teaspoon seasoned salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon ground nutmeg; GRAVY:; 3 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups chicken broth; 1/3 cup orange marmalade

TOTAL TIME: Prep: 30 min. Bake: 2 hours YIELD: 8 servings.

For more than half a century, 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.

Ingredients

2 domestic ducklings (4 to 5 pounds each)
2 teaspoons salt
1 teaspoon grated orange zest
1/2 teaspoon seasoned 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 large eggs, beaten
1/4 cup butter, melted
2 to 3 tablespoons lemon juice
2 teaspoons grated orange zest
1-1/2 teaspoons grated lemon zest
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
GRAVY:
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups chicken broth
1/3 cup orange marmalade

Directions

1. Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine.
2. Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning.
3. 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.

Nutrition Facts

1 each: 973 calories, 73g fat (20g saturated fat), 207mg cholesterol, 1452mg sodium, 34g carbohydrate (16g sugars, 5g fiber), 45g protein.