Name: Duck with Orange Hazelnut Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 domestic ducklings (4 to 5 pounds each) -; 2 teaspoons salt -; 1 teaspoon grated orange zest -; 1/2 teaspoon seasoned salt -; STUFFING: -; 4 cups coarse soft bread crumbs -; 2 cups chopped peeled tart apples -; 2 cups chopped toasted hazelnuts -; 1 cup chopped celery -; 1/2 cup chopped onion -; 1/2 cup orange juice -; 2 large eggs, beaten -; 1/4 cup butter, melted -; 2 to 3 tablespoons lemon juice -; 2 teaspoons grated orange zest -; 1-1/2 teaspoons grated lemon zest -; 1 teaspoon seasoned salt -; 1/2 teaspoon pepper -; 1/2 teaspoon dried thyme -; 1/4 teaspoon ground nutmeg -; GRAVY: -; 3 tablespoons all-purpose flour -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; 2 cups chicken broth -; 1/3 cup orange marmalade -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Duck with Orange Hazelnut Stuffing

1. 2 domestic ducklings (4 to 5 pounds each) -

2. 2 teaspoons salt -

3. 1 teaspoon grated orange zest -

4. 1/2 teaspoon seasoned salt -

5. STUFFING: -

6. 4 cups coarse soft bread crumbs -

7. 2 cups chopped peeled tart apples -

8. 2 cups chopped toasted hazelnuts -

9. 1 cup chopped celery -

10. 1/2 cup chopped onion -

11. 1/2 cup orange juice -

12. 2 large eggs, beaten -

13. 1/4 cup butter, melted -

14. 2 to 3 tablespoons lemon juice -

15. 2 teaspoons grated orange zest -

16. 1-1/2 teaspoons grated lemon zest -

17. 1 teaspoon seasoned salt -

18. 1/2 teaspoon pepper -

19. 1/2 teaspoon dried thyme -

20. 1/4 teaspoon ground nutmeg -

21. GRAVY: -

22. 3 tablespoons all-purpose flour -

23. 1/4 teaspoon salt -

24. 1/8 teaspoon pepper -

25. 2 cups chicken broth -

26. 1/3 cup orange marmalade -

How to cook deliciously - Duck with Orange Hazelnut Stuffing

1. Stage

Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine.

2. Stage

Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning.

3. Stage

For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.