Ingredients2 h 5 m servings
- 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.
ReviewsRead all reviews 6
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.
Loved the stuffing. Did not have raisins so used "Craisins".. When I do this dish again will maybe toss in a peeled chopped orange to go with the dryed cranberries. Thanks for an easy and tasty...
I tried duckling for the first time with this recipe and it was a hit !
I love this recipe, the stuffing is amazing and the duck is delicious. The only thing i do differently is using the spices on the outside of the duck as well. I dont even bother with other duc...
I have never tried or made duck before. I saw this recipe in my TOH book and decided to try it. It turned out great! I loved the stuffing. The flavor is great! The only thing I did differen...