Stuffed Duckling


1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
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 cup chicken broth
1 (5 pound) domestic duckling


In a large skillet, saute onion and garlic in butter until tender;  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 degrees F for 1-3/4 to 2 hours or until a  meat thermometer reads 180 degrees F for duck and 165 degrees F  for stuffing. Drain fat as it accumulates during roasting. Cover duck  with foil and let stand for 20 minutes before removing stuffing and  carving.

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