12-02-2004, 06:04 AM
One 5 pound duck, boned
Salt and pepper to taste
4 tablespoons of butter
1 large onion, chopped
1/2 cup of chopped celery
3/4 pound of sausage meat
1/4 teaspoon of ground nutmeg
1/2 cup of soft white bread crumbs
1 teaspoon of finely grated orange rind
1 egg, beaten
1 orange, peeled and quartered
Watercress for garnish
Preheat your oven to 375ºF. Season the inside of the duck with salt and pepper. Melt the butter in a saucepan and sauté the onion and celery until soft and golden. Stir in the sausage, nutmeg, bread crumbs, grated orange rind, and just enough egg to bind mixture. Place one third of the stuffing in the duck. Arrange the orange quarters evenly on top of the duck. Cover with remaining stuffing. Arrange the duck into a neat parcel and sew opening together with fine string. Place the duck on a rack in roasting pan and roast for 2 hours. Cover with foil if duck becomes too brown. Serve garnished with watercress. Serves 8 - 10
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Salt and pepper to taste
4 tablespoons of butter
1 large onion, chopped
1/2 cup of chopped celery
3/4 pound of sausage meat
1/4 teaspoon of ground nutmeg
1/2 cup of soft white bread crumbs
1 teaspoon of finely grated orange rind
1 egg, beaten
1 orange, peeled and quartered
Watercress for garnish
Preheat your oven to 375ºF. Season the inside of the duck with salt and pepper. Melt the butter in a saucepan and sauté the onion and celery until soft and golden. Stir in the sausage, nutmeg, bread crumbs, grated orange rind, and just enough egg to bind mixture. Place one third of the stuffing in the duck. Arrange the orange quarters evenly on top of the duck. Cover with remaining stuffing. Arrange the duck into a neat parcel and sew opening together with fine string. Place the duck on a rack in roasting pan and roast for 2 hours. Cover with foil if duck becomes too brown. Serve garnished with watercress. Serves 8 - 10
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