Roast Duckling with Orange Stuffing

Ingredients

• Honey gives bird a beautiful glaze
• Salt or other seasonings
• 1 (4 to 5 lb.)ready-to-cook duckling
• Orange Stuffing
• 2 tbsp.honey(optional)
• 1 tsp. bottled browning sauce(optional)
• Orange Stuffing:
• 2 c. chopped celery
• 1 c. boiling water
• 1/4 c. chopped green pepper (optional)
• 1/3 c. chopped onion
• 1/3 to 1/2 c. butter or shortening
• 2 c. diced peeled oranges with juice
• 2 tsp. grated orange peel
• 3/4 tsp. poultry seasoning
• 1 tsp. salt
• 1/4 tsp. pepper
• 7 to 8 c. lightly packed soft bread crumbs

Directions

Lightly rub salt inside body cavity (or use seasoned salt, caraway or celery seeds or any desired seasoning). Stuff neck and body cavity with Orange Stuffing. Skewer and lace skin openings with string. Lift wing tips up and over back to form a natural brace. Do not truss. Place duck breast side up on rack in shallow pan. Roast uncovered in slow oven (325 degrees) 1 1/2 to 2 hours for medium done, 2 to 2 1/2 hours for well done, or until thigh moves easily and drumstick meat is soft when pressed between fingers. About 1/2 hour before roasting time is up, brush duck with honey mixed with browning sauce. Increase heat to moderate(350 degrees) until bird is done. Remove duck. Use brown drippings and small amount of fat in pan for gravy. Cut duck in quarters. Arrange stuffing in center of large platter, the duck around it. Makes about 4 servings, allowing 1 1/4 lbs. dressed weight per serving.

Note: You may roast duck unstuffed if you wish. For flavor put thick onion slices; cored, quartered, and thickly sliced apples; sauerkraut; celery tops or some combination, such as apple, celery and onion, in body cavity. discard after roasting.

Orange Stuffing: Simmer celery in water until tender, about 10 to 15 minutes. Drain. Saute green pepper and onion in butter until tender, but not brown. Combine oranges, peel, seasonings and crumbs; add cooked vegetables and toss together lightly. Makes enough to stuff one 5-lb. duck.

Submitted 6/13/05.
Source: Farm Journal's Country Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Roast Duckling with Orange Stuffing