Duckling With Apple-Pecan Stuffing

Course : Duck
Serves: 4
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2 medium ducklings {5 to 6 lb. each} -- cut into serving pieces
1 cup dry sherry
1/2 cup celery -- minced
1/4 cup onion -- minced
1 tablespoons butter or margarine
1/2 teaspoon poultry seasoning
8 ounces seasoned stuffing mix
1 cup chicken broth or apple juice
4 cups red apples -- chopped
1/2 cup pecans -- chopped
1 1/2 tablespoons cornstarch -- (optional)

Preparation / Directions:

1. Place duckling pieces on rack in roasting pan. Pour sherry over duckling and bake in preheated 350 F. oven 1 1/2 hours, basting often with pan drippings. 2. Meanwhile, cook celery and onion in butter in small skillet until tender. Stir in poultry seasoning. 3. Toss stuffing mix with celery mixture; add broth and toss lightly. 4. Mix in apples and pecans. 5. Remove duckling from pan; reserve drippings. 6. Spread stuffing into 13 1/2 x 9 x 2-inch baking dish. Arrange duckling on top of stuffing. Cover with foil and return to oven. Bake 1 hour longer. 7. To make sauce, if desired, combine drippings skimmed free from fat with enough water to make 1 1/2 cups. 8. Pour into saucepan and stir in cornstarch. Cook and stir over medium heat until thickened.

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