Stuffed Duck

Total Time Prep: 20 min. Bake: 1-3/4 hours + standing
Yield 6 servings
Test Kitchen Approved
Moist, tender and bursting with flavor, this stuffed duck recipe with rich, juicy meat and sweet and savory stuffing may have you rethinking your entire holiday menu.

Ingredients

  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 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 to 1/3 cup chicken broth
  • 1 domestic duckling (4 to 5 pounds)

Directions

  1. In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.

Nutrition Facts

1 serving: 606 calories, 44g fat (14g saturated fat), 108mg cholesterol, 589mg sodium, 26g carbohydrate (10g sugars, 2g fiber), 26g protein.

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!
Recipe Creator

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