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Roast Duckling with Tangerine Stuffing Recipe

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This recipe for Roast Duckling with Tangerine Stuffing is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 5-pound duckling
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 lemon

Tangerine Stuffing:
1/3 cup chopped celery
3 tablespoons butter
2 tangerines or mandarine oranges
2 2/3 cups herb-seasoned stuffing mix
2 cups cooked wild rice
1/3 cup cranberries
1/3 cup chicken broth
1/4 teaspoon poultry seasoning

Directions:
Directions:
Remove giblets, rinse duckling, and pat dry.
Sprinkle with salt and pepper, rub with lemon.

Saute celery in butter until tender; set aside.
Peel, section, and chop tangerines; place in large bowl.
Add celery and remaining ingredients, and stir.

Spoon stuffing into cavity of the duckling. Close with skewers and truss. Prick skin with fork. Place breast side up in a shallow baking pan.

Bake uncovered at 325º for 90 minutes. Sprinkle with lemon-pepper. Bake 30 minutes more to 165º in inner thigh.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
3 stars, Christmas 1996

 

 

 

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