Stuffed Duckling
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
YIELD: 6 servings.
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!
Ingredients
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1/2 cup chopped onion
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1 tablespoon butter
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1 garlic clove, minced
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2 cups cubed day-old bread
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1 cup cooked rice
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1 teaspoon dried basil
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1 teaspoon dried rosemary, crushed
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1 teaspoon rubbed sage
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1 teaspoon dried parsley flakes
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1 teaspoon salt, divided
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1/8 teaspoon pepper
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1/2 cup raisins
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1/2 cup chopped pecans
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1/4 to 1/3 cup chicken broth
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1 domestic duckling (4 to 5 pounds)
Directions
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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.
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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.
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3.
Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a 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.
Nutrition Facts
1 serving: 606 calories, 44g fat (14g saturated fat), 108mg cholesterol, 589mg sodium, 26g carbohydrate (10g sugars, 2g fiber), 26g protein.
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