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Roasted Duck with Apple-Raisin Dressing |
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Serves: 4
Print this Recipe
Fran Kirchhoff, Harvard, Illinois
2 domestic ducks (4 - 5 pounds each)
Salt
Dressing:
1 (12-ounce) tube bulk pork sausage
1/2 cup chopped onions
1/2 cup chopped celery
1 cup chopped peeled apples
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
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 pink 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 2-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.
© Copyright Reiman Publications, 1993-1997
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