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Thanksgiving: Stuffed Duckling

Source of Recipe


Country magazine



List of Ingredients



• ½ cup chopped onion
  
• 1 clove garlic, minced
  
• 1 Tbsp butter
  
• 2 cups cubed, day-old bread
  
• 1 cup cooked rice
  
• 1 tsp dried basil
  
• 1 tsp rosemary, crushed
  
• 1 tsp rubbed sage
  
• 1 tsp dried parsley flakes
  
• 1 tsp salt (divided)
  
• 1/8 tsp pepper
  
• ½ cup raisins
  
• ½ cup chopped pecans
  
• ¼ to 1/3 cup chicken broth
  
• 1 domestic duckling (4 to 5 pounds)
  






Instructions



1. In a large skillet, sauté onion and garlic in butter until tender; transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, ½ teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.
   
   
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.
   
   
3. Bake, uncovered, at 350° for 1¾ to 2 hours, or until a meat 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.
   
   Makes 4 servings.