Duck with Orange Hazelnut Stuffing

Ingredients

  • 2 domestic ducklings (4 to 5 pounds each) Could you use wild duck also?
  • 2 teaspoons salt
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon seasoned salt
    • stuffing:
  • 4 cups coarse soft bread crumbs
  • 2 cups chopped peeled tart apples
  • 2 cups chopped toasted hazelnuts
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup orange juice
  • 2 large eggs, beaten
  • 1/4 cup butter, melted
  • 2 to 3 tablespoons lemon juice
  • 2 teaspoons grated orange zest
  • 1-1/2 teaspoons grated lemon zest
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
    • gravy:
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups chicken broth
  • 1/3 cup orange marmalade

Directions

  1. Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker’s twine.
  2. Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning.
  3. For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.
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