Stuffed Duckling

Serves: 4 | Prep time: minutes

Directions

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° for 1-3/4 to 2 hours or until thermometer reads 180° for duck and 165° for stuffing. Drain fat as it !potty mouth! during roasting. Cover and let stand for 20 minutes before removing stuffing and carving.

Ingredients

• 1 tablespoon butter
• 1 garlic clove, minced
• 2 cups cubed day old bread
• 1 tsp dried parsley flakes
• 1 tsp rubbed sage
• 1 tsp dried rosemary, crushed
• 1 tsp dried basil
• 1 cup cooked rice
• 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 (4-5lbs)
• 1 med onion

Submitted by BizGirl online at
http://bestpartyever.com/recipes/show/93-Stuffed-Duckling

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