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BizGirl Recipe submitted by BizGirl - Dec 21st, 2008


    • Stuffed Duckling

    • 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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