Roasted Duck with Apple-Raisin Dressing |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
As a boy growing up on the farm, my husband had duck every Sunday . I tried to maintain that tradition after we marriedmore than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children. Ingredients:
2 domestic duck (4 to 5 pounds each) |
salt |
dressing: |
1 tube (12 ounces) bulk pork sausage |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 cup chopped peeled apple |
1 cup golden raisins |
1/2 cup water |
1-1/2 teaspoons salt |
1 teaspoon rubbed sage |
1/4 teaspoon pepper |
2 tablespoons chopped fresh parsley |
8 cups cubed crustless day-old white bread |
3 eggs, lightly beaten |
1/2 cup chicken broth |
Directions:
1. Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing. Yield: 4 servings.
|
|