Best 2 Stuffed Duckling Recipes

Stuffed duckling is a classic dish that is perfect for any special occasion. It is a flavorful and succulent dish that is sure to impress your guests. There are many different ways to stuff a duckling, but some of the most popular fillings include rice, wild rice, bread, and sausage. The key to a great stuffed duckling is to use a flavorful stuffing that complements the duck's meat.

Here are our top 2 tried and tested recipes!

STUFFED DUCKLING

Stuffed Duckling image

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

Ingredients

1/2 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
2 cups cubed day-old bread
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon salt, divided
1/8 teaspoon pepper
1/2 cup raisins
1/2 cup chopped pecans
1/4 to 1/3 cup chicken broth
1 domestic duckling (4 to 5 pounds)

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.

GRILLED STUFFED DUCKLING

Grilled Stuffed Duckling image

I love to barbeque everything. I searched far and wide for a recipe on how to grill a whole duckling on the grill and found nothing. So, I came up with this basic, easy recipe that works best when grilled on a gas-powered grill. Any residual drippings would make a delicious gravy to serve on top the final product; or make gravy with the neck and giblets.

Provided by Tina

Categories Meat and Poultry Recipes Game Meats Duck

Time 1h40m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup couscous
3 ½ tablespoons butter, or as needed, divided
1 cup finely chopped white onion
½ cup diced mushrooms
4 serrano peppers, diced, or more to taste
cayenne pepper
1 whole duckling - thawed, neck and giblets removed, rinsed
1 ½ teaspoons dried basil, or to taste
sea salt and ground black pepper to taste

Steps:

Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Heat 1 1/2 tablespoons butter in a skillet over medium heat. Add onion, mushrooms, and serrano peppers; cook and stir until lightly browned, about 5 minutes. Mix in the cooked couscous and cayenne pepper.
Fill the duckling's cavity with the couscous mixture. Spread 1 tablespoon butter in a thin layer over the duckling's skin. Rub skin with basil, salt, and pepper. Wrap in aluminum foil.
Preheat grill for medium heat, about 300 degrees F (150 degrees C). Lightly oil the grate.
Place duckling on grill and cook for about 30 minutes, turning once. Remove foil; continue grilling, turning occasionally and basting with butter each time. Cook until no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Remove the duckling from the grill, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Spoon out the couscous and serve alongside the duckling.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 38.4 g, Cholesterol 50.9 mg, Fat 13.1 g, Fiber 3.4 g, Protein 12.3 g, SaturatedFat 7.1 g, Sodium 181.9 mg, Sugar 2 g

Tips:

Choose the right duckling: Opt for a young, tender duckling weighing between 4 and 6 pounds.
Thaw the duckling properly: If frozen, thaw the duckling in the refrigerator for 1-2 days or in a cold water bath for several hours.
Prepare the stuffing: Mix your desired stuffing ingredients, ensuring they are well-seasoned and moist.
Stuff the duckling: Fill the duckling's cavity with the stuffing, but do not overpack it.
Truss the duckling: Secure the duckling's legs and wings with kitchen twine to help it retain its shape while cooking.
Roast the duckling: Place the stuffed duckling breast-side up in a roasting pan and cook in a preheated oven following the recipe's instructions.
Baste the duckling: During roasting, baste the duckling with its own juices or a mixture of melted butter and herbs to keep it moist and flavorful.
Check the internal temperature: Use a meat thermometer to ensure the duckling's internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Let the duckling rest: After roasting, let the duckling rest for 10-15 minutes before carving to allow the juices to redistribute.

Conclusion:

Preparing a stuffed duckling is a delightful culinary experience that can impress family and friends. By following the tips and instructions provided in this article, you can create a tender, flavorful, and visually appealing dish. Remember to choose a high-quality duckling, prepare the stuffing with care, and roast the duckling to perfection. With a little practice, you'll be able to confidently create this classic dish that combines the richness of duck meat with the savory goodness of a well-crafted stuffing. Enjoy the process and savor the delicious results of your efforts!