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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! 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) |
Directions:
1. 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. 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 1-3/4 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. Yield: 4 servings.
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