DUCK WITH ORANGE HAZELNUT STUFFING
For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 26
Steps:
- 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., 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. , 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.
Nutrition Facts : Calories 973 calories, Fat 73g fat (20g saturated fat), Cholesterol 207mg cholesterol, Sodium 1452mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 5g fiber), Protein 45g protein.
STUFFED DUCKLING
I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts : Calories 606 calories, Fat 44g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
ROAST GOOSE WITH CHESTNUTS, PRUNES AND ARMAGNAC
Categories Fruit Nut Roast Christmas Prune Goose Cognac/Armagnac Winter Chestnut Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon.
- Preheat oven to 375°F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick.
- Roast goose 15 minutes. Reduce temperature to 350°F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours.
- Transfer goose to platter and tent with foil. Let stand 20 minutes.
- Strain prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Armagnac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley.
- Carve goose into thin slices. Spoon sauce, chestnuts and prunes over.
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