I am a good cook, but the 6-lb. duckling I am making today will be my first. Please give me your opinion.?!
Answers: I plan to stuff it with chopped celery, onions & apple, and roast at 375 for 2 hours, then remove the stuffing and discard. I will serve it with the orange sauce that came with it. Sides will be long grain & wild rice, White Acre (tiny green field) peas, corn-on-the-cob, brocolli casserole, and dinner rolls. Just so you'll know, I grew the peas, corn, and brocolli myself to make sure it's safe. If you're not a Southerner, you might have had something else in mind for the sides. Having never done this before, I'm interested in ANY suggestions. Thanks!
As Nannette says, duckling is quite fatty so I always roast it on a rack to let the fat drain off. Before putting it in the oven, scald it with boiling hot water, holding it with silicone gloves if you have them. This will help make the skin crispy. Prick the skin carefully several times but do not prick through to the flesh--you want to give the fat openings to run out, but not let the flesh lose its juiciness. Since you grow your own veg, why use the orange sauce that came with the duck? It's probably laden with chemicals. It's so easy to make fresh orange sauce with a real orange. You could also put some orange peel in the stuffing.
It sounds like a lovely meal, hope you and your friends enjoy it.
Duck makes quite a bit of oil as it cooks. Drain it off every 30-40 minutes, and at the end before you add the orange sauce. If the breast browns too fast to cover it with foil.
Sounds yummy! First, cook the duck at 350 per 1/2 hour a pound and add an additional 15 to 20 minutes for a stuffed bird. Using a thermometer, make sure the duck is 165 degrees. Cooking the duck at 375 will dry it out too much.
Additionally, as a northerner, I have used a bread dressing, which includes either walnuts or pecans and include either cherries, cranberries or apples.
Stuffed Duckling
SUBMITTED BY: Joanne Callahan
"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!"
PREP TIME 20 Min
COOK TIME 1 Hr 45 Min
READY IN 2 Hrs 5 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
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
READ REVIEWS (2)
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DIRECTIONS
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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REVIEWS
Reviewed on Oct. 6, 2007 by silverbullet71 This duck tasted great! The stuffing was AWESOME and very easy to make! I poured onion soup mix on top of the duck in addition to the recipe, which turned out well.
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Reviewed on Jun. 28, 2007 by Magical Mom
Duck fat is a major consideration , ducks are a fatty lot The large clumps of fat that line the body and neck cavity must be pulled out by hand and discarded loose skin must be trimmed , including most of the flap that covers the neck cavity.I furthermore advise steam the bird in a v-racked roasting pan with boiling water to just below bottom of duck . steam loosely tented with foil over med-high heat 45 min.Cut duck into 6 pieces 2ea wings,legs, breast halves after it cools enough to handle put skin side down on oiled roasting pan season with salt and pepper to taste roast bottom rack 425 F preheated oven 20 min (rich brown) remove excess grease from pan Roast skin side up now 15-20 min till skin is brown and crisp The original stuffing sounds great put it into bird hot so that the birds temp will rise fast and render fat while steaming i think the aromatics/apple sound real good Good Luck