Roasted Duck with Apple-Raisin Dressing Recipe
As a boy growing up on the farm, my husband had "duck every Sunday". I tried to maintain that tradition after we married—more than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children.
As a boy growing up on the farm, my husband had "duck every Sunday". I tried to maintain that tradition after we married—more than 50 years ago now! Edgar is a retired dairy farmer. We are the parents of four grown children.
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 eggs, lightly beaten
- 1/2 cup water
- 1/4 teaspoon pepper
- salt
- 2 tablespoons chopped fresh parsley
- 1-1/2 teaspoons salt
- 1/2 cup chicken broth
- dressing:
- 1 teaspoon rubbed sage
- 1 cup golden raisins
- 1 cup chopped peeled apple
- 2 domestic duck (4 to 5 pounds each)
- 1 tube (12 ounces) bulk pork sausage
- 8 cups cubed crustless day-old white bread
- Carbohydrate 106.403084937943 g
- Cholesterol 115 mg
- Fat 23.3433820915324 g
- Fiber 2.18321343440855 g
- Protein 30.156168723671 g
- Saturated Fat 6.69319222280949 g
- Serving Size 1 1 serving (331g)
- Sodium 126.789431096927 mg
- Sugar 104.219871503535 g
- Trans Fat 2.03515184141541 g
- Calories 741 calories
Step-by-step
- Sprinkle the inside of ducklings with salt; prick skin well all over and set aside.
- In a large skillet, cook sausage with onion and celery until sausage is no longer pink and vegetables are tender.
- Add apple and simmer for 3 minutes, stirring occasionally; drain.
- Meanwhile, simmer raisins in water for 8 minutes; do not drain.
- In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well.
- Add the bread cubes, eggs and broth; mix lightly.
- Divide and spoon into ducklings.
- Place with breast side up on a rack in a large shallow roasting pan.
- Bake, uncovered, at 375 degrees for 1-3/4 to 2-1/4 hours or until the thermometer reads 185 degrees.
- Drain fat from pan as it accumulates.
- Remove all dressing.
A Sunday Tradition: Roasted Duck with Apple-Raisin Dressing
For over fifty years, the aroma of roasted duck has filled our home every Sunday. It's a tradition started by my husband, Edgar, a retired dairy farmer who grew up on a farm where Sunday dinner always included this delicious bird. Raising four children, alongside running a farm and maintaining a household, meant Sunday dinner was often a highlight of the week – a time for family, laughter, and, of course, that incredible roasted duck. I’ve always believed in the power of simple meals that bring people together, and this recipe is a perfect example. It's not just a recipe; it's a memory, a comforting warmth that resonates with the love and laughter of our family gatherings. The succulent duck, the sweet and savory apple-raisin dressing – it all evokes a sense of nostalgia and home.
The beauty of this recipe lies in its simplicity and versatility. While it might seem elaborate at first glance, each step is straightforward and manageable, especially if you break it down. Don't be intimidated by the lengthy cooking time; it's a perfect opportunity to relax and let the oven do its work. The time spent preparing the dressing is a meditative process – chopping vegetables, mixing herbs, and anticipating the final, flavorful result. It's a mindful preparation that reflects the care and love we pour into our meals. I remember teaching my children how to chop vegetables for this recipe, creating a shared experience and a family bonding moment. The rich, savory flavor of the duck, combined with the sweet and tart notes of the apples and raisins, makes for a harmonious balance of tastes that's truly unforgettable.
I often reflect on how food can be more than just sustenance. It's a connection to our past, a celebration of the present, and a promise for the future. This duck recipe isn't just a meal; it’s a story etched in time, a legacy passed down through generations. The scent of rosemary and sage brings back memories of our children gathered around the table, sharing stories and laughter. The warm, comforting taste of the perfectly roasted duck and its flavorful dressing represents the warmth and love that fills our family home. And this is what makes our Sunday tradition so special – it's not merely about the food, but the shared moments and memories created around it. Whether you're a seasoned cook or a beginner in the kitchen, I invite you to try this recipe. Let it transport you to a place of warmth, love, and delicious memories – and maybe start your own beautiful Sunday tradition.
Ingredients:
- 2 domestic duck (4 to 5 pounds each)
- 1 tube (12 ounces) bulk pork sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped peeled apple
- 1 cup golden raisins
- 8 cups cubed crustless day-old white bread
- 3 eggs, lightly beaten
- 1/2 cup chicken broth
- 1/2 cup water
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon rubbed sage
Yields: 4 servings
