DUCKLING RECIPE RECIPES

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STUFFED DUCKLING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Stuffed Duckling Recipe: How to Make It - Taste of Home 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

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 6 servings.

Number Of Ingredients 15

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, FatContent 44g fat (14g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 589mg sodium, CarbohydrateContent 26g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 26g protein.

ROAST DUCK RECIPE | FOOD NETWORK



Roast Duck Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

1 (5 1/2-pound) duckling
1 teaspoon salt
1/4 teaspoon pepper
1 onion, sliced
1 cup red currant jelly
1 tablespoon lemon juice

Steps:

  • Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
  • Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.
  • The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
  • Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.
  • In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.

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