Categories: Poultry- Duck
Ingredients
- 14 1/2 to 5 lb. duckling
- Salt and pepper
- 4 cups light and dark bread cubes
- 1/2 cup finely chopped, dried apricots
- 1 tsp. crushed rosemary
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2/3 cup diced onion
- 1/3 cup diced celery
- 2 Tbsp. butter
- 3/4 cup chicken broth or stock
Directions
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Remove giblets and neck; wash duckling and pat dry. Sprinkle with salt and pepper.
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Combine bread cubes, apricots and seasonings.
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Cook onion and celery in butter until tender but not brown; add broth and heat. Pour over dry ingredients; toss lightly to blend\
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Stiff neck and body cavities lightly. Fasten neck skin to back with skewer; loop a cord around leg ends and tie. Prick skin to allow fat to drain properly.
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Place duckling breast-side up on rack in shallow roasting pan. Roast at 325 degrees until tender, about 2 1/2 hours. Remove excess drippings from pan occasionally during roasting.
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Let stand 5 to m10 minutes before carving.