STUFFED DUCKLING

Stuffed Duckling image

I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

1/2 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
2 cups cubed day-old bread
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon salt, divided
1/8 teaspoon 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)

Steps:

In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., 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., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a 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.

Nutrition Facts : Calories 606 calories, Fat 44g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.