Sausage Stuffed Duck Recipe
Ingredients
| 1/4 pound andouille or smoked sausage, cut into 1/2 inch cubes | ||
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 cup finely chopped apple | ||
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Ground red pepper | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| 4 cups plain croutons | ||
| Chicken broth | 1/4 Cup (16 tbs) | |
| 1 4 to 5 pound domestic duckling | ||
| Salt | To Taste | |
Directions
In a medium saucepan cook andouille or sausage, celery, apple, onion, and red pepper in butter or margarine till the vegetables are tender.
Remove from heat.
Place croutons in a large mixing bowl.
Sprinkle with onion mixture and broth.
Toss lightly till well mixed.
Set aside.
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 375° oven for 1 3/4 to 2 1/4 hours or till a meat thermometer registers 180° to 185°.
Spoon off fat during roasting.
Cover and let stand 15 minutes before carving.
Remove from heat.
Place croutons in a large mixing bowl.
Sprinkle with onion mixture and broth.
Toss lightly till well mixed.
Set aside.
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 375° oven for 1 3/4 to 2 1/4 hours or till a meat thermometer registers 180° to 185°.
Spoon off fat during roasting.
Cover and let stand 15 minutes before carving.
Chef
