| | Duckling with Apple Pecan Stuffing 2 cleaned ducklings, each weighing 5 - 6 pounds, cut into serving pieces
1 cup of dry sherry
1/2 cup of celery, minced
1/4 cup of onion, minced
1 tablespoon of butter or margarine
1/2 teaspoon of poultry seasonings
one 8 ounce package of seasoned stuffing mix
1 cup of chicken broth or apple juice
4 cups of red apples, chopped
1/2 cup of pecans, chopped
1 1/2 tablespoons of cornstarch, optional |
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Place the duckling pieces on rack in roasting pan. Pour sherry over duckling and bake in a preheated 350ºF. oven for 1 1/2 hours, basting often with pan drippings. Meanwhile, cook celery and onion in butter in a small skillet until tender. Stir in poultry seasoning. Toss stuffing with celery mixture, add broth and toss lightly. Mix in apples and pecans. Remove duckling from pan, reserve drippings. Spread stuffing into a 13 1/2 x 9 x 2 inch baking dish. Arrange duckling on top of stuffing. Cover with foil and return to oven. Bake for 1 hour longer. To make the sauce, if desired, combine the drippings skimmed free from fat with enough water to make 1 1/2 cups. Pour into saucepan and stir in cornstarch. Cook and stir over medium heat until thickened. Serves 4 |
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