Recipe submitted by BizGirl - Dec 21st, 2008

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   • Stuffed Duckling

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     Stuffed Duckling

     Serves: 4 | Prep time: minutes

     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

     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.

     Source: Joanne Callahan

     See more Maincourse Recipes

     Tags: christmas stuffed maincourse thanksgiving duck duckling

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