Name: Stuffed Duckling
Prep time: 20 min
Cook time: 20 min
Yield: 6
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) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Duckling

1. 1/2 cup chopped onion -

2. 1 tablespoon butter -

3. 1 garlic clove, minced -

4. 2 cups cubed day-old bread -

5. 1 cup cooked rice -

6. 1 teaspoon dried basil -

7. 1 teaspoon dried rosemary, crushed -

8. 1 teaspoon rubbed sage -

9. 1 teaspoon dried parsley flakes -

10. 1 teaspoon salt, divided -

11. 1/8 teaspoon pepper -

12. 1/2 cup raisins -

13. 1/2 cup chopped pecans -

14. 1/4 to 1/3 cup chicken broth -

15. 1 domestic duckling (4 to 5 pounds) -

How to cook deliciously - Stuffed Duckling

1. Stage

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.

2. Stage

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. Stage

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.