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This Party Tip submitted by BizGirl - Sep 19th, 2008

    • Thanksgiving Dinner Recipes Duck

    • Stuffed Duckling

      by Joanne Callahan from Far Hills, New Jersey
      1/2 cup chopped onion
      1 garlic clove, minced
      1 tablespoon butter
      2 cups cubed day old bread
      1 cup cooked rice
      1 tsp dried basil
      1 tsp dried rosemary, crushed
      1 tsp rubbed sage
      1 tsp dried parsley flakes
      1 tsp salt, divided
      1/8 tsp 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 and garlic in butter until tender; transfer to a large bowl. Add bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 tsp salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently. Prick skin of duckling well with a fork. Sprinkle cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow baking pan. Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until thermometer reads 180 degrees for duck and 165 degrees for stuffing. Drain fat as it !potty mouth! during roasting. Cover and let stand for 20 minutes before removing stuffing and carving. Yields 4 servings.

      Duck with Cherry Sauce

      by Sandy Jenkins of Elkhorn, Wisconsin
      1 domestic duckling (4 to 5 pounds)
      1 jar cherry preserves (12 ounces)
      1 to 2 tablespoons red wine vinegar
      Prick skin of duckling well with a fork and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake uncovered at 350 degrees for 2 to 2-1/2 hours or until juices run clear and meat thermometer reads 180 degrees. (Drain fat from pan as it !potty mouth!.) Cover and let stand for 20 minutes before carving. For sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve sauce with duck. Yields 4-5 servings.

    • Tags: thanksgiving ideas dinner recipes duck
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