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Sausage Stuffed Duck Recipe
|Andouille sausage/Smoked sausage||1⁄4 Pound, cut into 1/2 inch cubes|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped apple||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Plain croutons||4 Cup (64 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Domestic duckling||5 Pound|
Serving size: Complete recipe
Calories 5637 Calories from Fat 2683
% Daily Value*
Total Fat 299 g459.7%
Saturated Fat 89.8 g449.2%
Trans Fat 0 g
Cholesterol 3230.3 mg1076.8%
Sodium 3897.4 mg162.4%
Total Carbohydrates 110 g36.5%
Dietary Fiber 10.3 g41.1%
Sugars 12.3 g
Protein 592 g1183.2%
Vitamin A 31.3% Vitamin C 124%
Calcium 32.2% Iron 447.7%
*Based on a 2000 Calorie diet
Remove from heat.
Place croutons in a large mixing bowl.
Sprinkle with onion mixture and broth.
Toss lightly till well mixed.
Rinse duck and pat dry with paper towels.
Sprinkle inside of cavity with salt.
Spoon some of the stuffing into the neck cavity.
Fasten the neck skin securely to the back of bird with a small skewer.
Lightly spoon remaining stuffing into the body.
Tie legs securely to the tail.
Twist wing tips under back.
Prick skin all over with a fork.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375Â° oven for 1 3/4 to 2 1/4 hours or till a meat thermometer registers 180Â° to 185Â°.
Spoon off fat during roasting.
Cover and let stand 15 minutes before carving.