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Ingredients Jump to Instructions ↓

  1. 2 domestic ducklings (4 to 5 pounds each )

  2. 1 teaspoon salt STUFFING:

  3. 4 cups coarse soft bread crumbs

  4. 2 cups chopped peeled tart apples

  5. 2 cups chopped toasted hazelnuts

  6. 1 cup chopped celery

  7. 1/2 cup chopped onion

  8. 1/2 cup orange juice

  9. 2 eggs, beaten

  10. 1/4 cup butter, melted

  11. 2 to 3 tablespoons lemon juice

  12. 2 teaspoons grated orange peel

  13. 1-1/2 teaspoons grated lemon peel

  14. 1 teaspoon seasoned salt

  15. 1/2 teaspoon pepper

  16. 1/2 teaspoon dried thyme

  17. 1/4 teaspoon ground nutmeg GRAVY:

  18. 3 tablespoons all-purpose flour

  19. 1/4 teaspoon salt

  20. 1/8 teaspoon pepper

  21. 2 cups chicken broth

  22. 1/3 cup orange marmalade

Instructions Jump to Ingredients ↑

  1. Sprinkle the inside of ducks with salt; prick skin several times and set aside. Combine the first 15 stuffing ingredients; spoon into ducks. Place with breast side up on a rack in a large shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a meat thermometer reads 180° for duck and 165° for stuffing. Remove all stuffing and keep warm. For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth. Serve with ducks and stuffing. Yield: 8 servings.

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